13 Servings 35 min Cook
5 Large (7-1/4" to 8-/1/2" long) Carrots
3 Slice, medium (1/8" thick) Onions
1 1/2 Large whole (3" dia) Tomatoes
1 Head, small (about 4-1/2" dia) Cabbage
4 1/4 Cup 1/2" pieces Green Beans
2 Large (2-1/4 per lb, approx 3-3/4" long, Green Bell Pepper
10 Stalk, medium (7-1/2" - 8" long) Celery
1 Packet Onion Soup
10 2/3 Fl oz Tomato Juice
1 2/3 Cup Beef Broth Or Bouillon Canned Soup
1 Cup Water
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.
Season with spices to taste.
