ingredients
SCALE1x2x3x
- 1 small head cabbage, cut into dice
- 10 stalks celery, diced
- 6 carrots, scrubbed and diced
- 3 onions, peeled and diced
- 2 bell peppers, diced
- 1 envelope Lipton’s Onion Soup Mix or 1/2 recipe
- 1 29 ounce can whole tomatoes, with juice (crush or dice)
- 1 15 ounce can beef or vegetable broth, may be low sodium
- 2 quarts tomato juice or V-8 juice, may be low sodium
- water to cover vegetables
- 1 can green beans, drained
instructions
Cut all vegetables into about 1/2 inch dice. Add all ingredients except the green beans to a very large pan or stockpot and stir. Bring to a boil, turn down to a good simmer and cover partially with a lid. Simmer about 35 – 45 minutes until vegetables are tender and done to your taste; stir once or twice as it cooks. When finished, add in the green beans to warm through.
Since this is a very large pot of soup, it’s best to divide it into several containers to refrigerate. Keeps well for about a week in the fridge. Freezes very well in either single serving or family-sized portions.