1 medium onion, chopped
2 tablespoons olive oil
1 medium zucchini, chopped
1 medium green bell pepper, chopped
1 medium head cabbage, chopped
1 medium carrots, sliced
1 medium onion, chopped
1 medium green bell pepper, chopped
4 cups chicken broth
1 (28 ounce) can crushed pineapple with juice
1 (10.75 ounce) can condensed cream of chicken soup
1 large tomato, chopped
Place the onion, olive oil and zucchini in a large pot over medium high heat. Sauteed the zucchini and green bell pepper until tender. Add the cabbage and carrots, stirring well to coat and saute until tender but not brown. Add the chicken broth, pineapple, cream of chicken soup and tomato. Bring to a boil, reduce heat and simmer for 3 hours. Adjust the amount of chicken broth if needed.