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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 20 |
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Very filling low calorie soup that gets more spicy the longer it sits. -This is also good when I added cooked brown rice and some ground beef. Ingredients:
6 large green onions |
2 medium green peppers |
27 ounces tomatoes and green chilies, canned |
3 large carrots |
10 ounces mushrooms |
6 large celery ribs |
1/2 small head of cabbage |
48 ounces vegetable juice |
1 teaspoon salt |
1 teaspoon red pepper flakes, crushed |
1 teaspoon garlic powder |
12 cups water |
1 (1/4 ounce) package onion soup mix |
2 beef bouillon cubes |
Directions:
1. Slice green onions, put in a pot and start to sauté with cooking spray.
2. Cut green pepper stem ends off and cut in half, take the seeds and membrane out. Cut the green pepper into bite size pieces and add to pot.
3. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
4. Clean carrots, cut into bite size pieces, and add to pot.
5. Slice mushrooms into thick slices, add to pot.
6. Add small amount of red or cayenne pepper now (if you like it spicy).
7. Use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.
8. Use about 12 cups of water (or 8 cups and the vegetable juice), cover and put heat on low.
9. Let soup cook for a long time - two hours works well.
10. Season to taste with salt and pepper.
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