Ingredients
1 small head of cabbage, diced
10 stalks of celery, diced
6 carrots, scrubbed and diced
3 onions, peeled and diced
2 bell peppers, diced
1 envelope onion soup mix or a homemade substitute
1 can (29 ounces) whole tomatoes with juice, crushed or diced
1 can (15 ounces) beef or vegetable broth, low sodium preferred
2 quarts tomato juice or V-8 juice, low sodium preferred
Water enough to cover vegetables
1 can green beans, drained (optional)
Instructions
1-First, cut all vegetables into about 1/2 inch dice to ensure even cooking.
2-In a large stockpot, combine all ingredients except the green beans, then stir everything together.
3-Bring the mixture to a boil over medium heat.
4-Reduce the heat to a simmer and partially cover with a lid. Cook for 35 to 45 minutes, stirring occasionally, until the vegetables are tender.
5-At the end, add the green beans to warm through for a few minutes.
6-Once done, portion the soup into containers for refrigeration or freezing. This step makes meal prep easy and keeps the fat burning benefits fresh.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
โ๏ธ The soup makes a large batch that freezes well in portions for easy meals later.
๐ฟ Use a homemade onion soup mix to customize flavor and reduce sodium.
๐ถ๏ธ Experiment with different liquid bases like hot sauce or spicy tomato juice for variation.
- Prep Time: 20 minutes
- Simmering Time: 35-45 minutes
- Cook Time: 35-45 minutes
- Category: Soup, Healthy
- Method: Simmering
- Cuisine: American
- Diet: Gluten-Free, Vegan, Low-Calorie
Nutrition
- Serving Size: 2 cups
- Calories: 76
- Sugar: 5 g
- Sodium: 465 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
