You can add left over chicken or pork or beef. Try adding hot dogs or smoked sausage for a little different flavor.

Ingredients

Ingredients
2 tablespoons Bertolli olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup chopped baby carrots
2 stalks celery, chopped
1 zucchini squash, diced
2 cups Green Giant green beans (fresh or frozen)
1 (14-1/2-ounce) can Bush’s kidney beans, drained and rinsed
3 cups cabbage, shredded
2 (14-1/2-ounce) cans College Inn chicken broth
3 cups tomato juice (V8, homemade, or other store bought)
2 teaspoons Herbes de Provence
Morton salt and pepper, to taste

Directions

Instructions
In a large pot, heat olive oil and saute onion, garlic, carrot, and celery until soft. Add green beans, zucchini and kidney beans. Stir in broth and tomato juice. Bring to a boil and reduce heat to simmer for 15 minutes.
Stir in shredded cabbage and Herbs de Provence and allow to wilt for 10-15 minutes. Add salt and pepper to taste. Serve hot.