Calories 153 (2% from fat)
Fat 0.3 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 450 mg.
Carb. 33 gram
Fiber 7.5 gram
Sugar 17 gram
Sugar Alcohol 0 gram
Protein 5.5 gram
2 cups carrots, chopped
2 green bell peppers, diced
4 cups onion, chopped
4 cups celery, chopped
1 large cabbage head (about 40 oz.), chopped
2 (16 oz.) cans no salt added whole peeled tomatoes, with liquid
1 can (14.5 oz.) no salt added cut green beans, drained
2 quarts (64 fl. oz.) low sodium tomato juice
(We used Low Sodium V8.)
1 can (14 oz.) no salt added vegetable broth
1 envelope (1 oz.) dry onion soup mix
(We used Lipton Recipe Secrets Onion Recipe Soup & Dip Mix.)
3 cups water
Cabbage soup may not be the magic fat burner people used to claim, but this all vegetable soup is still filling and delicious.
1. Prepare all the raw vegetables.
2. Place all the vegetables into a large pot. Then pour the liquids over the top. Stir in the onion soup mix and add approximately 3 cups of water, until the vegetables are covered.
3. Bring to a boil, then reduce heat to medium and cook, stirring occasionally for 30 minutes.
4. Reduce heat to low and simmer for an additional hour, stirring occasionally, until carrots are tender.
Yield: 10 Servings, about 2 cups each
You can freeze individual portions to serve later.
Microwave the soup for approximately 2 to 3 minutes, keeping the container open a little to allow steam to escape.