Ingredients
- 2 pounds cabbage (1 whole green cabbage, chopped)
- 1 to 1 1/4 pounds carrots (6 large carrots, chopped)
- 6 green onions, chopped
- 1 1/2 pound celery, chopped (1 bunch)
- 2 green bell peppers (chopped, I don't use)
- 1 can (28 ounce) diced tomatoes (low sodium)
- 1 package (1 ounce) dry onion soup mix
- Water, to cover
How to Make
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Step 1: Combine all chopped veggies in large pot or dutch oven.
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Step 2: Sprinkle onion soup mix over all and add enough water to cover; stir.
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Step 3: Bring to boil and simmer for 10 minutes; if you like your veggies cooked more, remember they are still cooking as the soup cools; you don't want them too soft.
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Step 4: Remove from heat and let stand until ready to eat.
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Step 5: I find that adding lemon juice to the soup bowl brightens the flavours and reduces the need for salt; a nice hot sauce is gooda as a condiment with a grinding of black pepper.
We hope you enjoy this recipe!
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