Stay full eating infinite amounts of this soup as a snack or meal. (I got this recipe from Lillie Ross.com)

Ingredients

46	ounces Tomato juice
14	ounce diced tomatoes
1	cup celery
6	cups cabbage
1	cup onion
1 1/2	cups carrot
2	cups green pepper
1	cup parsley

Directions

1. Chop and dice veggies, and combine in a large stock pot.
   
   
2. Add tomatoes and juice, and any seasonings that you may wish to add for flavour. (I like garlic and basil.) **Note: There is no salt added in this recipe, because the Tomatoe juice and diced tomatoes already have salt.
   
   
3. Bring to a boil and lower heat. Simmer for 2 hours or more, blending flavours.
   
   
4. This soup can be kept refrigerated for up to a week.
   
   

Categories

Vegetables, Soup, American, Slow Cook, Vegetarian

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol Very high in dietary fiber High in iron High in manganese High in magnesium High in niacin High in phosphorus Very high in potassium Very high in vitamin A Very high in vitamin B6 Very high in vitamin C

Bad points Very high in sodium Very high in sugar