5 carrots, chopped
10 celery stalks, chopped 1 can of beef broth (14 ounces)
3 onions, chopped
2 green peppers, diced
2 cans of whole peeled tomatoes with liquid 1 large head cabbage, chopped
1 (1 ounce) envelope of dry onion soup mix
2 liters of tomato juice
1 (15 ounces) can cut green beans, drained
Place carrots, onions, tomatoes, cabbage, green beans, peppers and celery in a large saucepan.
Add the onion soup mixture, tomato juice, beef broth and enough water to cover the vegetables.
Simmer until the vegetables are tender.
Can be stored in the refrigerator for several days