Ingredients
- 1 (32 ounce) can chicken broth
- 1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8)
- 1 (10 ounce) bag fresh spinach
- 1/2 head cabbage, or to taste, shredded
- 3 carrots, chopped
- 2 zucchini, diced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can chopped tomatoes
- 4 cloves garlic, chopped
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
Directions
Stir chicken broth, tomato-vegetable juice cocktail, spinach, cabbage, carrots, zucchini, onion, red bell pepper, tomatoes, garlic bay leaf, salt, pepper, basil, and oregano together in a large pot; bring to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.
