Vegetable Soup

1 teaspoon canola oil
2 garlic cloves -- finely chopped
1 medium onion -- chopped (1/2 cup)
1/2 medium cabbage head -- chopped (3 cups)
2 small zucchini -- chopped (2 cups)
1 cup diced carrots
1 cup chopped celery
1 can tomatoes - (28 oz) -- undrained
1 can black eye peas -- drained, and rinsed well at least twice in cold water
1 can red kidney beans -- drained, and rinsed well at least twice in cold water
1 package frozen chopped spinach - (10 oz) -- thawed, squeezed dry
4 cups low-sodium chicken broth
4 cups tomato juice
2 teaspoons dry basil -- crushed
1 teaspoon Half Salt
1 teaspoon dried oregano
1/4 teaspoon freshly-ground black pepper
1 to 2 drops hot sauce
Grated Parmesan cheese

Heat oil in small fry pan over medium heat, cook garlic and onion for about 2 minutes until onion is almost opaque; put into the slow cooker. Add remaining ingredients, make sure you squeeze the spinach as dry as possible. Cook 10 to 12 hours on LOW.

This is for the 6-quart slow cooker; for a smaller pot, just halve everything except the time. The time will be 8 to 10 hours on LOW.

This recipe yields 12 servings.

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