- 5 carrots, chopped
- 3 onions, chopped
- 2 (16 ounce) cans whole peeled tomatoes, with liquid
- 1 large head cabbage, chopped
- 1 (1 ounce) envelope dry onion soup mix
- 1 (15 ounce) can cut green beans, drained
- 2 quarts tomato juice
- 2 green bell peppers, diced
- 10 stalks celery, chopped
- 1 (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.
03/05/2017
recipepes.com
Cabbage Fat-Burning Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
