Lower Fat Chicken Vegetable Soup

1 cup chicken broth

1 cup shredded cabbage

1 cup chopped carrot

4 potatoes, cubed

½ onion, chopped

1 (15 ounce) can green beans

¼ cup chopped green bell pepper

1 cup tomato juice

3 cloves garlic, minced

½ teaspoon dried oregano

1 tablespoon dried basil

½ teaspoon Italian-style seasoning

1 cup cooked and cubed chicken

salt and pepper to taste

In a large pot over high heat, combine the chicken broth, cabbage, carrots, potatoes, onion, green beans, green bell pepper, tomato juice, garlic, oregano, basil and Italian-style seasoning.

Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables are tender.

Add the chicken and simmer for 15 more minutes. Season with salt and pepper to taste.