Tomato Soup Florentine

Recipe Author: Simmie Sinow

Serves 8

4 cups chicken or vegetable broth
2 cans (28 oz each) diced tomatoes
1 can (8 oz) tomato sauce
1/2 cup sliced green onions
4 cups frozen chopped spinach
1 cup shredded cabbage
1 cup cauliflower florets
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 bay leaf

In a large soup pot, combine all ingredients and bring to a boil.

Reduce heat, cover, and simmer 30-45 minutes, until vegetables are tender.

Discard bay leaf.

NOTE:
You could also do this in a crockpot.