Veggie Soup

Submitted by Mrs. Wilson

"A low calorie soup."

 

• Ready In: 1hr
• Ingredients: 15
• Yields: 1 Huge pot of soup
• Serves: 15

ingredients

• 6 slices green onions
• 9 ounces shoestring carrots
• 2 zucchini, chopped
• 1 celery heart, sliced
• 2 (14 ounce) cans tomatoes with onion and garlic
• 1 (1 1/4 ounce) packet dry onion soup mix
• 1⁄2 head cabbage, chopped
• 2 bell peppers, chopped
• 6 cups water
• 2 tablespoons beef bouillon
• 32 ounces tomato cocktail juice
• 1 tablespoon canola oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• salt and pepper

directions

1. 1. Put the canola oil in a large pot and top with the veggies. Cook and stir occasional until the veggies are somewhat tender.
2. 2. Add the water, bouillon, tomato juice, Worcestershire sauce, Soy sauce, and onion soup mix.
3. 3. Cook until everything is tender, season with salt and pepper to taste.