This is absolutely yummy AND it’s totally healthy. There are so many vitamins and minerals in this soup you won’t believe how much you’ll crave it. Perfect for cold weather and fireplaces, too. 🙂 I got it from the Cabbage Soup Diet, but I eat it just because it’s a great recipe in itself.
6 large green onions
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
1 container (10 oz. or so) Mushrooms
1 bunch of celery
Half a head of cabbage
1 package Lipton soup mix
1 or 2 cubes of bouillon (optional)
1 (48-oz) can V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc.
Slice green onions, put in a pot and start to sauté with cooking spray.
Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean celery, chop, and add to pot Clean carrots, cut into bite size pieces, and add to pot.
Slice mushrooms into thick slices, add to pot.
Add tomatoes to pot.
If you would like a spicy soup, add a small amount of curry or cayenne pepper now.
You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.
Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time – two hours works well. Season to taste with salt and pepper.