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One Point Soup
1 - 46 oz. any
variety V-8 juice
1/2 head cabbage shredded
1 package frozen Brussels sprouts (or fresh when available)
1small head cauliflower, cut into bite sized chunks
1 lb broccoli (or more!) cut into bite sized chunks,
plus the stalks peeled
and sliced
1 can (10 oz.) diced tomatoes any variety
1 cup celery, diced
2 onions, chopped
1 can (14.5 oz) green beans
1 can peas
2 chopped bell peppers
4 carrots sliced
4 - 6 cloves garlic, crushed
2 tbsp. parsley
2 tbsp. oregano
1 or 2 packages onion soup mix
2 tbsp. balsamic
vinegar
2 tsp Worchester sauce
1 can mushrooms
1 -2 cubes beef bouillon
1 can sliced potatoes (I usually put in fresh red potatoes)
2 Bay leaves (remove after soup is finished)
additional salt and pepper may be added according to taste
I like to add a tablespoon of
Garlic and Herb mix to this.
You'll need a very large soup pot for this entire
recipe (cut down as needed) but
your family will love this soup. Throw everything in
the pot and cover with
water.
Bring to boil, stirring occasionally, and then simmer 40 to
60 minutes or
until vegetables reach desired tenderness. Adjust seasonings, as needed.
Serve with crusty bread and enjoy.
   
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