3 onions, chopped
5 carrots, chopped
2 (16 oz. ea.) cans whole peeled tomatoes with juice
1 large head cabbage, chopped
1 env. dry onion soup mix
2 quarts tomato juice /or/ V8 juice (about 8 cups)
2 green peppers, chopped
10 stalks celery, washed/chopped
1 (14 oz.) can beef broth
1 (15 oz.) can cut green beans (drained)
Can add to taste: Chili powder, cumin, garlic powder, onion powder, lemon pepper, cayenne, hot sauce, Worcestershire, ground turnkey, ground hamburger

Add all to large stockpot. Add enough water to cover. Simmer all vegetables until tender. Keeps in refrigerator for several days.

Submitted by: Phyllis Chittum