V-8 Soup Recipe #52679
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
SERVES 10
- 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.
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5 stars