Cabbage Vegetable Soup

1  tablespoon		olive oil
1/2		head green cabbage, finely shredded and chopped
1		small zucchini, diced
2		large carrots,s diced
2		stalks celery,s diced
1/2  cup		green beans
1/2  cup		black beans
1/3  cup		corn
1  tablespoon		oregano
1  tablespoon		basil
1		tyme
2  teaspoons		rosemarry
1  teaspoon		cumin
2  teaspoons		bay leaves
6  cups		water
2		cloves garlics
1  quart		Swanson Vegetable Broth - Canned, Organic
1-1/2  cups		Vidalia Onion - Fresh, Chopped
1/2  cup		Brown Rice Uncooked
2  cups		Libby's Organic Cut Green Beans
1  can		Bush's Best Dark Red Kidney Beans - Canned
2  cups		Libby's Sweet Peas canned
3		medium red potatoes

Tip: For nutritional information on all the ingredients in Cabbage Vegetable Soup just click on each ingredient name. Then adjust the serving size for any Cabbage Vegetable Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat olive oil on med low heat. Add Cabbage and onion. Put lid on and cook until soft. Add tomatoes, carrots, zucchini and celery and cook until soft, about 20 minutes. Add uncooked rice, potatoes, spices and water and simmer on low heat 3 hours. Rinse and drain all canned beans and peas and add to soup. Heat til warm. Serve hot with a dash of Kosher or Sea Salt. You can also eliminate the oil and throw this all in the crock pot ( except canned beans and peas and cook for 6-8 hours on low. Add rinsed canned beans and peas.