>From the Recipe Zaar website...
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
2½ hours 25 min prep
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
Chop& Dice veggies, add all ingredients to a stock pot.
Add water if necessary to bring liquids to almost twice the depth of the
veggies in the pot.
Bring to a boil, turn down to simmer and cook about 2 hrs.
until veggies are soft.
I divide into 1 1/2 cup servings and freeze in bags.
Rhonda G in Missouri
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