You can keep changing the ingredients used, so that you don’t get bored of the same recipe.


  • 6 large green onions
  • 2 green peppers
  • 1 or 2 cans of tomatoes (diced or whole)
  • 3 carrots
  • 1 container (10 oz. or so) Mushrooms
  • 1 bunch celery
  • 1/2 head cabbage
  • 1 package Lipton soup mix
  • 1 or 2 cubes bouillon (optional)
  • 1 can (48oz) V8 juice (optional)
  • Season to taste with salt, pepper, parsley, garlic powder, etc.


  • Slice green onions, put in pot and start to sauté with cooking spray.
  • Cut green pepper stem end off and cut in half, take seeds and membrane out. Cut the green pepper into bite size pieces and put in pot.
  • Take the outer leafs layers off the cabbage, cut into bite size pieces, put in pot.
  • Clean carrots and celery and cut into bite size pieces, put in pot.
  • Slice mushrooms into thick slices (otherwise they will disappear in the soup), put in pot.
  • If you would like a spicy soup, add a small amount of cayenne pepper (red pepper) now (1/3 teaspoon is quite a bit as the soup will get spicier as it cooks further).
  • You can use beef or chicken bouillon cubes for seasonings. They have all the salt and flavors you will need.
  • Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time (two hours works well).
  • Season to taste with salt and pepper.

Eat all the soup you want, whenever you want for the next 7 days.



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