"After dinner sit a while, and after supper walk a mile."--English Saying

Cabbage Soup Recipe

  Tried it? Rate this Recipe:


This recipe for Cabbage Soup, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris Winterfeld - Toledo Molding & Die
Added: Tuesday, July 8, 2008


6 large green onions
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 carrots
1 container (about 10 oz.) mushrooms
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix
1 48oz can V8 juice

Season to taste with salt, pepper, parsley, & garlic powder.
Slice green onions, put in a pot and start to sauté with cooking spray.
Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.

Take the layers of outer leaves off the cabbage, cut into bite size pieces, and add to the pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot.

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




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!