• 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)
• Pepper
• 2 tsp dry basil
• 2 tsp dry oregano

DIRECTIONS

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.