“This tomato and cabbage soup was rumored, in days of old, to melt away those thighs.”

INGREDIENTS:
5 carrots, chopped
3 onions, chopped
2 (16 oz.) cans whole peeled tomatoes, w/liquid
1 large head cabbage, chopped
1 (1 oz.) envelope dry onion soup mix
1 (15 oz.) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 oz.) can beef broth
DIRECTIONS:
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.