Ingredients
Scale
- Cold water to cover
- 2 qt tomato juice
- 3 onions (finely chopped for even cooking)
- 1 can beef stock (use low sodium if preferred)
- 10 celery stalks (diced into 1/2-inch pieces)
- 1 packet dry onion soup mix
- 2 green bell peppers (seeded and diced into 1-inch pieces)
- 2 cans whole peeled tomatoes (crushed by hand for texture)
- 1 can drained cut green beans
- 5 carrots (peeled and sliced into rounds)
- 1 large head of cabbage (shredded or chopped into bite-sized pieces)
Instructions
- Gather all the ingredients and chop the vegetables into bite-sized pieces.
- Place all chopped vegetables into a large soup pot.
- Add tomato juice, canned tomatoes, beef broth, and enough water to cover the vegetables.
- Sprinkle in the onion soup mix and stir well.
- Bring the mixture to a boil, then reduce heat and simmer for 25 minutes or until vegetables are tender.
- Serve hot and enjoy.
Notes
- You can add other vegetables like zucchini or mushrooms.
- Skip the dry onion soup mix if you prefer less sodium.
- A large head of cabbage is typically around 2-3 pounds.
- Leftovers last 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 10g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg