5 carrots, chopped
3 onions, chopped
2 16 oz. cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 oz. (about 2 1/2 T.) dry onion soup mix
15 oz. can cut green beans, drained
2 qt. tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
14 oz. can beef broth
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.
Makes about two gallons, but it will vary according to the size of all your fresh produce.
Notes: This makes a ton! If you won't eat it all in a few days and don't want to freeze any, then cut the recipe in half. I use diced tomatoes instead of whole because they're easier to eat, homemade onion soup mix, and frozen green beans instead of canned. Vegetarians can use vegetable broth instead of beef.