Cabbage Fat-Burning Soup

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  • 2 quarts tomato juice
  • 1 (1 ounce) envelope dry onion soup mix
  • 5 carrots, chopped
  • 1 (14 ounce) can beef broth
  • 10 stalks celery, chopped
  • 1 (15 ounce) can cut green beans, drained
  • 2 green bell peppers, diced
  • 3 onions, chopped
  • 2 (16 ounce) cans whole peeled tomatoes, with liquid
  • 1 large head cabbage, chopped


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.

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