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Vegetable Soup Recipe

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This recipe for Vegetable Soup, by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Pluke
Added: Wednesday, February 25, 2009


1-46 oz can tomato juice
5 cups water
1 small green pepper
1/2 head shredded cabbage
3 stalks celery (chopped)
2 or 3 small zucchini
1 can bean sprouts
1 T. onion flakes
4 beef bouillon cubes
Salt & pepper

Boil until cabbage is tender, then soup is done.

Note: I also added carrots. I don't usually use
bean sprouts, and use fresh onions and "Better
Than Bouillon." You can use whatever veggies
(green beans, broccoli) you have. For canning, I just went by the vegetable that requires the longest processing.

Personal Notes:
Personal Notes:
This is a great "diet" recipe.




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