Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
6 cups reduced sodium chicken or beef broth
1/4 teaspoon pepper
2 tablespoons parsley flakes
1 (14 oz.) Can stewed tomatoes	Drained and cut up
1 cup zucchini	Washed, trimmed and diced
½ cup carrots	Peeled, washed, and sliced
½ cup onion	Peeled, washed, and diced
1 cup garbanzo beans	Peeled, washed, and diced
1 cup cabbage	Washed, trimmed and sliced
½ cup Italian green beans
2 teaspoons  dried basil
1/4 teaspoon ground oregano

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	In a large soup kettle bring broth, pepper, basil and oregano and parsley flakes to boil.
2	Add zucchini, tomatoes, onion, carrots, and cabbage simmer about 30 minutes or until vegetables are tender crisp.	Cook until internal temperature reaches 135°F.