In a large saucepan or Dutch oven combine broth, cabbage, undrained tomatoes, potatoes, carrot, celery, onion, parsley, Italian seasoning, pepper, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until vegetables are tender.

Stir in the beans and beef or chicken. Cook and stir for 2 to 3 minutes or until heated through.

Serve immediately or divide among 6 airtight containers or freezer containers. Store up to 3 days in the refrigerator or 1 month in freezer. Heat to boiling before serving. Makes 6 main-dish servings.

Transfer hot soup to a preheated insulated vacuum bottle. (To preheat the bottle, fill with hot tap water. Cover with lid; let stand about 5 minutes. Pour out water and immediately fill with the hot soup.) If using chilled soup, transfer to a small saucepan. Heat just to boiling, stirring often. Reduce heat. Simmer, covered, for 3 minutes. Transfer to preheated bottle.

1-1/2 Starch, 2 Lean Meat, 1 Vegetable