Ingredient List
- 2 qt tomato juice
- 32 oz whole peeled tomatoes with juice
- 14 oz beef broth
- 10 stalks celery, diced
- 5 medium carrots, diced
- 3 medium onions, diced
- 2 green bell peppers, cut into pieces
- 1 large cabbage head, chopped
- 15 oz cut green beans, drained
- 1 oz dry onion soup mix
- cold water as needed for coverage
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Step-by-Step Instructions
- Wash and chop all vegetables (celery, carrots, onions, cabbage, bell peppers, and green beans) into bite-sized pieces.
- Place all chopped vegetables into a large soup pot.
- Pour in tomato juice, tomatoes, and beef broth. Add enough water to cover vegetables completely.
- Add onion soup mix and stir all ingredients thoroughly.
- Bring mixture to a boil over medium heat, then reduce to low and simmer for 25 minutes, stirring occasionally, until vegetables are tender.
- Ladle hot soup into bowls and serve.
