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Hearty Italian Soup

2 14½-ounce cans beef broth
2 cups shredded cabbage
1 14½-ounce can tomatoes, cut up
2 medium potatoes, cubed
½ cup chopped carrot
½ cup chopped celery
½ cup chopped onion
¼ cup snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
¼ teaspoon garlic salt
¼ teaspoon pepper
1 15-ounce can white kidney beans, drained
1½ cups chopped cooked beef
or chicken (8 ounces)



In a large saucepan or Dutch oven combine broth, cabbage, undrained tomatoes, potatoes, carrot, celery, onion, parsley, Italian seasoning, garlic salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till vegetables are tender.

Stir in beans and beef or chicken.

Divide among 6 airtight containers or freezer containers. Store up to 3 days in the refrigerator or 1 month in the freezer.

For each serving, boil soup from one container, covered, for 3 minutes before packing in a preheated insulated vacuum bottle. (To preheat the vacuum bottle, fill the bottle with hot water. Cover with the lid; let stand for 5 minutes. Pour out the water and immediately fill with the hot soup.)

Makes 6 servings.