Vegetable Soup

Name: Vegetable Soup
Ingredients: 1 (46 oz.) can tomato juice; 3 ribs celery, chopped; 3 potatoes, peeled and diced; 3 carrots, peeled and sliced; 2 Tbsp. dried minced onion; Italian herb seasoning, salt and pepper to taste; 1 (16 oz.) green beans (undrained); 1 (16 oz.) corn (undrained); 1 (16 oz.) peas (undrained; optional); 1 (16 oz.) can lima beans (undrained); 1/2 medium head cabbage, chopped; grated Parmesan cheese

12 ingredients

7 steps

Ingredients

1 (46 oz.) can tomato juice
3 ribs celery, chopped
3 potatoes, peeled and diced
3 carrots, peeled and sliced
2 Tbsp. dried minced onion
Italian herb seasoning, salt and pepper to taste
1 (16 oz.) green beans (undrained)
1 (16 oz.) corn (undrained)
1 (16 oz.) peas (undrained; optional)
1 (16 oz.) can lima beans (undrained)
1/2 medium head cabbage, chopped
grated Parmesan cheese

Directions

1

In a large kettle or soup pot combine tomato juice, celery, potatoes, carrots, onion and seasonings.
2

Cover and cook until vegetables are tender, about 20 to 30 minutes.
3

Add canned vegetables with liquid and cabbage.
4

Cover and cook until cabbage is tender, about 30 minutes.
5

Serve sprinkled with Parmesan cheese.
6

Serves 12 to 14.
7

Leftover soup can be frozen.