Ingredients:
1 (46 ounce) cans V8 vegetable juice
1 (14 1/2 ounce) cans Mexican-style stewed tomatoes with jalapeno peppers
6 stalks celery, sliced
1/2 medium green cabbage, large shred
1 medium onions, diced
6 medium carrots, sliced
2 medium green peppers, chopped
1 envelope onion soup mix
1 beef bouillon cubes
1 teaspoon garlic powder
1 teaspoon black pepper
Directions:
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.
Servings: 10
Time preparation: 25 min.
Time total: 145 min.