Pork Chop Potato Casserole


5 carrots, chopped3 onions, chopped2 (16 ounce) cans whole peeled tomatoes, with liquid1 large head cabbage, chopped1 (1 ounce) envelope dry onion soup mix1 (15 ounce) can cut green beans, drained2 quarts tomato juice2 green bell peppers, diced10 stalks celery, chopped1 (14 ounce) can beef broth


Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

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