Recipe

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• 46 oz tomato juice
• 14 oz diced tomatoes
• 1 cup celery
• 6 cups cabbage
• 1 cup onion
• 1 1/2 cups carrot
• 2 cups green pepper
• 1 cup parsley

• 1 Chop and dice veggies, and combine in a large stock pot.
• 2 Add tomatoes and juice, and any seasonings that you may wish to add for flavour. (I like garlic and basil.) **Note: There is no salt added in this recipe, because the Tomatoe juice and diced tomatoes already have salt.
• 3 Bring to a boil and lower heat. Simmer for 2 hours or more, blending flavours.
• 4 This soup can be kept refrigerated for up to a week.