INGREDIENTS
1
small white onion, diced
2 cloves
garlic, minced
1 5 ounce package
shiitake mushrooms, sliced
3
whole carrots, peeled and sliced
3 cups
low-sodium tomato juice
2 cups
low-sodium chicken broth
2 14.5 ounce cans
no-salt-added fire roasted diced tomatoes
1
zucchini, sliced in rounds and quartered
1
yellow squash, sliced in rounds and quartered
1
bag frozen green beans
1 15 ounce can
kidney beans, drained and rinsed
3 cups
purple cabbage, chopped
1 tsp
Italian seasoning
salt,
black pepper,
1/2 tsp
crushed red pepper flakes