March 27, 2015.
Recipe # 86.

                                                  Low Calorie Chicken Vegetable Soup

1 Pound Chicken Tenderloins; cut into small cubes.
2 Cups Shredded Cabbage; Green or Red.
5-6 Large carrots; cleaned and cut into circle slices.
2 Stalks of Celery; cleaned and cut into circle slices.
1 Pound Bag Frozen Mixed Vegetables.
1/4 Cup Red Onion; chopped.
1 Can Reduced Reduced Sodium Diced Tomatoes.
Enough Water or Reduced Sodium V-8 Juice to finish filling the Crock-Pot about 3/4 or so full.
Salt Substitute or Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.