V-8 Soup - cooking recipe

Ingredients
    1 (46 ounce) can V8 vegetable juice
    1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers
    6 stalks celery, sliced
    1/2 medium green cabbage, large shred
    1 medium onion, diced
    6 medium carrots, sliced
    2 medium green peppers, chopped
    1 envelope onion soup mix
    1 beef bouillon cube
    1 teaspoon garlic powder
    1 teaspoon black pepper
Preparation
    Chop& Dice veggies, add all ingredients to a stock pot.
    Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot.
    Bring to a boil, turn down to simmer and cook about 2 hrs.
    until veggies are soft.
    I divide into 1 1/2 cup servings and freeze in bags.

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