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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Vegetable Soup Recipe

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This recipe for Vegetable Soup is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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