Vegetable Soup
Vegetable Soup is an moderately easy dinner. Made with 1 (46 oz.) can tomato juice, 3 ribs celery, chopped, 3 potatoes, peeled and diced, 3 carrots, peeled and sliced and 2 tbsp. dried minced onion, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π¨βπ³ Instructions
In a large kettle or soup pot combine tomato juice, celery, potatoes, carrots, onion and seasonings.
Cover and cook until vegetables are tender, about 20 to 30 minutes.
Add canned vegetables with liquid and cabbage.
Cover and cook until cabbage is tender, about 30 minutes.
Serve sprinkled with Parmesan cheese.
Serves 12 to 14.
Leftover soup can be frozen.
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