Ingredients
- 10 stalks celery, chopped
- 5 carrots, chopped
- 3 onions, chopped
- 2 green bell peppers, diced
- 1 large head cabbage, chopped
- 1 (15 ounce) can cut green beans, drained
- 2 quarts tomato juice
- 2 (16 ounce) cans whole peeled tomatoes, with liquid
- 1 (14 ounce) can beef broth
- cold water, to cover
- 1 (1 ounce) envelope dry onion soup mix
Instructions
- Gather all ingredients.
- Place celery, carrots, onions, cabbage, bell peppers, and green beans in a large soup pot.
- Add tomato juice, tomatoes, beef broth, and enough water to cover vegetables; add onion soup mix and stir to combine.
- Bring to a boil over medium heat; reduce heat to low and simmer until vegetables are tender, about 25 minutes.
- Serve and enjoy!