The basis of this soup is from a Joanna Lund recipe. But I added tomato paste (because I like it in cabbage based soups) and some spices. I also doubled the recipe and froze half of it! (What else was I going to do with all that cabbage?!) Oh, and if you don't want to use the crock pot, throw all of this in a big pot, bring to a boil, and simmer until veggies are done? That'll probably work!
2 ½ cups tomato juice, low sodium
1 ½ cups hot water
1 small can tomato paste, no salt added (I don't know how many oz)
1 cup chopped onion
2 cups diced carrots
1 ½ cups diced unpeeled zucchini
3 cups shredded cabbage
1 (16oz) can chopped tomatoes, with basil, onion, and garlic, undrained
2 teaspoons dried parsley flakes
1/8 teaspoon black pepper
Lightly coat crock pot with non-stick cooking spray.
Add the tomato juice, water, and paste, stir to combine. Stir in onion, carrots, zucchini and cabbage.
Add undrained tomatoes, parsley, and pepper. Mix well to combine.
Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
Makes six 1 1/3 cup servings at 1 point each.