Vegetable Soup

• 1 (46 oz.) can tomato juice
• 3 ribs celery, chopped
• 3 potatoes, peeled and diced
• 3 carrots, peeled and sliced
• 2 Tbsp. dried minced onion
• Italian herb seasoning, salt and pepper to taste
• 1 (16 oz.) green beans (undrained)
• 1 (16 oz.) corn (undrained)
• 1 (16 oz.) peas (undrained; optional)
• 1 (16 oz.) can lima beans (undrained)
• 1/2 medium head cabbage, chopped
• grated Parmesan cheese

1. In a large kettle or soup pot combine tomato juice, celery, potatoes, carrots, onion and seasonings.
2. Cover and cook until vegetables are tender, about 20 to 30 minutes.
3. Add canned vegetables with liquid and cabbage.
4. Cover and cook until cabbage is tender, about 30 minutes.
5. Serve sprinkled with Parmesan cheese.
6. Serves 12 to 14.
7. Leftover soup can be frozen.

tomato juice, celery, potatoes, carrots, onion, italian herb seasoning, green beans, corn, peas, beans, head cabbage, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=166799 (may not work)