Source: Enlitened Kosher Cooking by Nechama Cohen

Slow cooking meld the flavors of the spices and zucchini, spinach, and carrots into a super nutritious soup.

Servings

0.5 medium head cabbage , chopped
3 small zucchini , peeled and diced
3 medium garlic cloves , peeled and minced
0.25 tsp dried basil
0.5 tsp black pepper
1 pinch salt , to taste
1 cup vegetable juice, low sodium (or tomato juice)
2 tbsp tomato paste
2 tbsp onion powder
2 cup fresh chopped spinach , washed well and chopped (or beet greens)
1 small carrots, fresh, 5 1/2" long , peeled and sliced
0.5 tsp sweetener (sugar substitute)
3 cup cold water (up to 4 cups)

1 Place cabbage, zucchini, garlic, basil, pepper, salt, vegetable juice, tomato paste, onion powder, spinach, carrots, sweetener and water in slow cooker.
2 Cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
3 After soup has finished cooking, if it is too thick, add water 1/4 cup at a time until desired consistency is reached.

To help eliminate cabbage odors while while cooking, place uncovered dish of vinegar near heat source.