Vegetable Soup

by: Sue

This soup is full of goodness, with the vegetables you must eat to be healthy and have some trouble getting into your menu. We eat this at any time of the day or night when we are hungry and want to limit calories while eating healthy. May be topped with a dollop of plain yogurt or reduced fat sour cream & no fat cheese. Warning: you may want to take some Gas Ex before eating it unless you feel like living dangerously.

1 head cabbage, chopped into bite sized pieces
2 medium onions, diced
2 bell peppers, diced
6 large carrots, peeled and sliced 1/4″ thick
6 spines celery, split down the middle and sliced 1/4″ thick
2 cups green beans, fresh or frozen
3 – 4 medium potatoes (Yukon gold preferably) peeled, quartered, and sliced 1/4″ thick
(or subsitute turnips if you are trying to eat low carb)
2 jalapenos (optional)
1 box of Pacific chicken broth
1 cup red wine (or more if you like)
2 28 oz cans of crushed tomatoes
1 large can V-8 juice
crushed red pepper to laste
1 tsp garlic powder
salt and pepper to taste
Optional:
okra, sliced
squash (add at the last 20 minutes)

Chop the vegetables, place all the ingredients in a large soup pot and cook on medium low for 2 – 3 hours. Try not to boil. This soup may be kept refrigerated in a tightly sealed container for several days. Good cold or hot, you may add any leftovers you have to it including meat.

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