Ingredients
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1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers
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6 stalks celery, sliced
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1/2 medium green cabbage, large shred
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1 medium onion, diced
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6 medium carrots, sliced
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1 envelope onion soup mix
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1 teaspoon garlic powder
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1 teaspoon black pepper
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2 medium green peppers, chopped
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1 beef bouillon cube
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1 (46 ounce) can V8 vegetable juice
Instructions
- 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.