Cabbage/Veggie Soup

6 large green onions
2 green peppers
1 or 2 cand of tomatoes (diced or whole)
3 carrots
1 container (10 oz or so) mushrooms
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix (we didn't use so optional)
1 or 2 cubes of bouillon (optional)
1 48 oz can of V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc. (we used italian seasoning, oregano and lots of black pepper)

Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper into bite sized pieces and add to the pot.

Take the outer leaves off the cabbage, cut into bite sized pieces and add to the pot.

Clean carrots, slice and add.

Slice mushrooms into thick slices and add.
If you would like a spicy soup, add a small amount of curry or cayene pepper now.

You can use beef or chicken bouillon cubes for seasonings as these have all the salt and flavorings you will need.

Use about 12 cups of water (or 8 cups water and the V8 juice), cover and put on low heat. Let soup cook for a long time - 2 hours works well. Season to taste with salt and pepper.


We cooked ours on Low heat in the slow cooker while we were at work. This is a very good and filling soup and it would freeze well.