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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 10 |
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A great veggie soup quick to prepare and freezes great!!! I use this to fill up before I eat my entree. 1 WW point per 1 1/2 cup serving 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 |
Directions:
1. Chop& Dice veggies, add all ingredients to a stock pot.
2. Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot.
3. Bring to a boil, turn down to simmer and cook about 2 hrs.
4. until veggies are soft.
5. I divide into 1 1/2 cup servings and freeze in bags.
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