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1/2 Head cabbage -- (up to whole head)
1 Package onion soup mix
black pepper to taste
2 green bell peppers
herbs to taste
1 Bunch scallions
1 Cubes beef bouillon (to 2) optional or chicken bouillion
1/2 C balsamic vinegar -- optional
1 Bunch celery
6 carrots -- optional
16 Oz green beans -- optional
1 Can v-8(r) vegetable juice -- or tomato juice
1 Can diced tomato -- (28 oz)
Chop vegetables, combine all ingredients in a stockpot and add enough water
to cover. Boil 10 minutes. Reduce to a simmer and continue cooking until
vegetables are tender. Makes about six quarts. Eat as much as you want
whenever you want, at any time of the day.
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