Vegetable Soup
8 ingredients
3 steps
Ingredients
- 1 (46 oz.) can tomato juice
- 46 oz. water
- 6 envelopes beef bouillon
- 2 c. shredded cabbage
- 1 c. green beans
- 4 carrots, peeled and chunked
- 1 onion, finely chopped
- salt and pepper to taste
Directions
-
1Put everything in large pot.
-
2Cover and cook until vegetables are tender.
-
3Season to taste. Longer you cook it, the better it is.
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