V-8 Soup
Source of Recipe
the web
List of Ingredients
1 (46.00 ounces) can V-8 juice
1 (14.50 ounces) can Mexican-style stewed tomatoes w/ jalapeno peppers
6 stalks celery, sliced
1/2 medium green cabbage, large shred
1 medium onion, diced
6 medium carrots, sliced
2 medium green peppers, chopped
1 envelope onion soup mix
1 beef bouillon cube
1 teaspoon garlic powder
1 teaspoon black pepper
Recipe
Chop& Dice veggies, add all ingredients to a stock pot.
Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot.
Bring to a boil, turn down to simmer and cook about 2 hrs.until veggies are soft.
I divide into 1 1/2 cup servings and freeze in bags.
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