Vegetable Soup

• 4 tablespoons butter
• 12 cup chopped onion
• 12 cup chopped celery
• 2 teaspoons mixed Italian herbs, blend (or 1 t basil and 1 t oregano)
• 12 teaspoon ground allspice
• 18 teaspoon ground cloves
• 12 teaspoon paprika
• 12 cup dry white wine
• 3 cups chicken stock or 3 cups vegetable stock
• 2 cups vegetable juice, such as V-8 or 2 cups tomato juice
• 1 cup cola (not diet, preferably sweetened with real sugar)
• 1 teaspoon kosher salt
• 2 cups tomatoes, with their juices (canned or fresh)
• 3 cups chopped cabbage
• 1 cup peeled and diced potato
• 4 cups assorted chopped vegetables (such as snap beans, corn, peas, carrots, mushrooms, or whatever you like)
• 2 teaspoons hot sauce
• 1 teaspoon ground black pepper
• 14 cup finely chopped flat leaf parsley
• 2 tablespoons red wine vinegar

1. Melt the butter in a large heavy pot over medium high heat.
2. Add the onion and celery and a pinch of salt and cook, stirring often, until softened, about 10 minutes.
3. Stir in the dried herbs, allspice, cloves, and paprika and cook, stirring for one minute.
4. Stir in the wine and cook one minute, stirring up any bits from the bottom of the pot.
5. Stir in the stock, vegetable juice, and cola.
6. Stir in the salt, tomatoes, cabbage, potato, and chopped veggies.
7. Bring just to a boil, reduce the heat, and simmer, partially covered, until all the veggies are tender, 30 to 40 minutes.
8. Stir in the hot sauce, pepper, parsley, and vinegar.
9. Check for seasoning and serve.

butter, onion, celery, mixed italian herbs, ground allspice, ground cloves, paprika, white wine, chicken stock, vegetable juice, cola, kosher salt, tomatoes, cabbage, potato, vegetables, hot sauce, ground black pepper, flat leaf parsley, red wine vinegar

Taken from www.food.com/recipe/vegetable-soup-502910 (may not work)