Cabbage Fat-Burning Soup

ingredients:

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 Home-made Onion Soup Mix
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.