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Vegetable
Soup
INGREDIENTS
1 - 46 oz. can V8 juice
1 - 14.5 oz. small can of diced tomatoes
6 medium stalks of celery
1/2 medium cabbage, red or green
1 medium onion
6 medium carrots
2 medium bell peppers
1 envelope of Lipton Beefy Onion Soup Mix
1 14 oz. can Swanson's Lower Sodium Beef Broth
1 beef bouillon cube
1 tsp. garlic powder
add black pepper to your taste
DIRECTIONS
Chop and dice veggies. Add all ingredients into a large stock pot. Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot. Bring to a boil, and stir as needed. Cook on low heat for about 2 hours... or until all the veggies are soft.
You may safely keep prepared soup in your refrigerator for up to one week.
Freezes well.
Nutrition Facts - all values are per 1-cup serving
Calories 50, Calories from fat 2, Total Fat 0.2g, saturated fat 0g, Cholesterol 0 mg, Sodium 476 mg,
Total Carbohydrate 10.4g, Dietary Fiber 2.4 g, Protein 1.5g,
Makes about 18 - 1 cup servings.
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