Vegetable Soup - cooking recipe

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

Preparation

In a large kettle or soup pot combine tomato juice, celery, potatoes, carrots, onion and seasonings.
Cover and cook until vegetables are tender, about 20 to 30 minutes.
Add canned vegetables with liquid and cabbage.
Cover and cook until cabbage is tender, about 30 minutes.
Serve sprinkled with Parmesan cheese.
Serves 12 to 14.
Leftover soup can be frozen.