Ingredients
Scale
- 1 large green cabbage, chopped
- 6 large onions, chopped
- 2 green bell peppers, chopped
- 1–2 cans (14.5 oz each) diced tomatoes, undrained
- 1 bunch celery, chopped
- 6 carrots, peeled and sliced
- 1 packet dry onion soup mix
- 6–8 cups vegetable broth
Instructions
- Step 1: Chop all vegetables into bite-sized pieces.
- Step 2: In a large stockpot, combine all of the chopped vegetables (cabbage, onions, bell peppers, tomatoes, celery, and carrots).
- Step 3: Add the dry onion soup mix and vegetable broth to the pot. If needed, add water to cover the vegetables completely.
- Step 4: Bring the soup to a boil, then reduce heat and simmer for at least 30-45 minutes, or until the vegetables are tender.
- Step 5: Season with salt, pepper, and herbs (such as parsley or oregano) to taste. You can also add hot sauce for added flavor.
Notes
- Store leftover soup in airtight containers in the refrigerator for up to 5 days.
- For best flavor, reheat the soup gently on the stovetop instead of microwaving.
- A squeeze of fresh lemon or lime juice brightens the flavors just before serving.
- Add a dash of your favorite hot sauce in the last 5 minutes of cooking for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American