Cabbage Soup - cooking recipe

Ingredients
    1 large can tomato juice or V-8 juice (32 oz. size)
    32 oz. can water
    2 Tbsp. beef bouillon (2 cubes)
    2 Tbsp. chicken bouillon (2 cubes)
    2 Tbsp. parsley flakes
    2 Tbsp. minced onion
    2 Tbsp. dehydrated green bell pepper
    1 tsp. Sweet 'N Low
    1/2 tsp. garlic salt or powder
    1 head cabbage, shredded
Preparation
    Boil first 9 ingredients together slowly for about 1 hour. Then add shredded cabbage and continue cooking for 1/2 hour or so.

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