Ingredients
Scale
- 1 large green cabbage, chopped
- 6 large onions, chopped
- 2 green bell peppers, chopped
- 1–2 cans (14.5 oz each) diced tomatoes, undrained
- 6 carrots, sliced
- 1 bunch celery, chopped
- 1 packet dry onion soup mix
- 64 oz vegetable broth (or water)
Instructions
- Step 1: In a large pot, combine all the chopped vegetables: cabbage, onions, bell peppers, tomatoes, carrots, and celery.
- Step 2: Add the dry onion soup mix and vegetable broth (or water) to the pot. Ensure the vegetables are fully submerged; add more water if needed.
- Step 3: Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 30-45 minutes, or until the vegetables are tender.
- Step 4: Season with salt, pepper, and any other desired herbs or spices (such as parsley, garlic powder, or Italian seasoning) to taste.
- Step 5: Continue to simmer for another 15 minutes to allow the flavors to meld.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- For the best flavor, gently reheat the soup on the stovetop over medium-low heat, stirring occasionally.
- A dollop of plain Greek yogurt or a sprinkle of fresh herbs can add creaminess and brightness when serving.
- For a richer flavor, lightly sauté the onions and carrots in olive oil before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American