- 40 ounces of beef broth (you can add less in place of more veggie broth if you want. But the beef broth is awesome)
- 14 ounces veggie broth (1 small can…you can add more in place of beef broth if you want)
- 1/2 of a large head of cabbage sliced
- 1 leak sliced
- 1/2 of an onion sliced
- 3 cloves of garlic sliced
- 5 ounces of Rottele original tomato sauce (just over half of a small can…if you don’t like spicy buy the mild, but I found the original to be perfect)
- 1/2 cup of carrots sliced
- 2 zucchini sliced in thick chunks (about 1 inch so they don’t turn to mush in the soup)
- 2 yellow squash slice thick chunks
- 1 cup green beans trimmed (cut in bite-sized pieces. They can be a bit waxy in the soup, so you can just add more asparagus in their place)
- half a bunch of asparagus (cut in bite-sized pieces)
- 2 15.5 ounce cans small red beans (or whatever bean you like)and dont forget to drain the liquid from the can first!
- You can add a handful or two of spinach leaves in the last 5 minutes of the cooking process so they just wilt.
- olive oil
- Salt (I salt as I go adding veggies)
- 2 tsp dry basil
- 2 tsp dry oregano
1. Cook olive oil, leaks, onions, jalapeño, carrots, and garlic in soup pot for 5 minutes at med-high heat. Add a sprinkle of salt at some point while stirring.
2. Add cabbage, squash, zucchini, green beans, and red beans. Add salt, pepper, basil, and oregano and stir at med-high until veggies cook down a bit (like 5 minutes). Optional: You can also add asparagus, mushrooms, spinach…read below
3. Add Rottele sauce and stir for 3-4 more minutes.
4. Add the beef and vegetable broth and bring to a boil.
5. Lower to a simmer for 15 minutes. Add salt and pepper if it needs it.