Cabbage Fat-Burning Soup

5 carrots, chopped
3 onions, chopped
2 (16-ounce) cans of whole peeled tomatoes, in liquid
1 large head of cabbage, chopped
1 (1 ounce) envelope of dry onion soup mix
1 (15 ounces) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks of celery, chopped
1 (14-ounce) can of 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 the vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

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