Fast friendly Veggie Soup

This recipe makes a large amount ~ plenty to freeze or to share. It also is great the day it is made, but even better the next day.

Solids:
1 large head of cabbage, chopped into small, edible sizes
2 large onions, chopped
3 cloves garlic, chopped into small pieces
2 1 lb bags of mixed frozen veggies, your choice what kind
1 15 oz can black beans
1 package of frozen, chopped spinach
6 carrots, chopped into bite sized pieces
2 stalks celery, chopped
3 small zucchini, cut up

Seasonings:
1/3 cup Italian Seasoning
1/2 teaspoon Gr. Pepper
1 teaspoon cumin
3 TBSP chili powder
3 TBSP dijon mustard
1/3 cup chopped cilantro

Liquids:
1 48 oz can vegetable juice
2 28 oz cans of chopped tomatoes
enough veggie broth or water to cover all vegetables (I use vegetable bullion)

Put vegetable juice and chopped tomatoes in a large pot (like a stock pot, I mean a LARGE pot).

Add all seasonings and bring to a simmer.

Add all solids except frozed vegetables.

Add broth or water to cover solids

Bring to a boil

Add frozen vegetables and spinach. Add more broth or water to cover all veggies.

Bring to a boil, slightly cover pot and reduce to a simmer for 45 minutes.

Test the cabbage and carrots to make sure they are done to your taste.

Enjoy!