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CABBAGE SOUP

1/2 head green cabbage, finely shredded or chopped
2 large onions, chopped
28 ounces canned tomatoes, chopped with juices
1green bell pepper, seeded and chopped
4 celery stalks with leaves, chopped
6 carrots, peeled and sliced
1/2 pound green beans
1 can of broth - vegetable, chicken, or beef as long as it is a low sodium version
2 cans red beans, rinsed
Black pepper to taste
1/4 tsp crushed red pepper
Chopped fresh herbs, such as parsley, sage, dill, cilantro, or thyme

Optional Garnish
Balsamic vinegar or lemon or lime juice
Minced fresh herbs
Chopped green onions

To Prepare
Prep all the ingredients as directed in the recipe list, except for the beans.

To Cook
Put all the vegetables in a big soup pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium and boil gently for 10 minutes. Cover, reduce the heat to low, and simmer until all the vegetables are soft. Stir in the red beans, black pepper and chopped herbs - cook 10 additional minutes.