6 large green onions, sliced
1 large white onion, diced
5 stalks celery, chopped (tops too)
2 large green peppers, diced
3 whole carrots,sliced
2 cloves garlic, minced
1 (20 oz) can tomatoes, diced
1(48 oz) can V-8 juice
1/3 cup beef bouillion granules
1/4 tsp celery seed
2 tsp tarragon
1 bay leaf
1/4 tsp liquid smoke
1 (10 oz) package mushrooms, sliced
1/2 head cabbage, chunked
1 bag frozen green beans
water

Spray large stock pot with cooking spray. Heat over medium heat. Saute onions green peppers, celery, and carrots until onions begin to wilt. Add garlic and stir well. Add tomatoes and V-8 juice. Stir well. Add next ingredients, stirring well after each addition. Add water just to cover. Bring to a slight boil and reduce to simmer. Cover and let cook for 1-2 hours. (I like my veggies crunchy so I use less cooking time) Remove bay leaf. Divide into freezer containers. Place one container in your fridge and the rest in the freezer. Remove and enjoy as needed.

You can change the flavors by adding different herbs and spices, as well as a variety of veggies. The combinations are limitless.

Submitted by bamagal
Montevallo, Alabama

Alanna from Veggie Venture, who has lots of great veggie recipes, has issued a soup challenge for February!

I just finished a mondo pot of veggie-beef soup that was ummm-ummm good. So here's my recipe.

Vegetable Beef Soup

1 lb. very lean ground beef
1 medium red onion, diced
2 cloves garlic, diced
1 32-ounce jar of V-8 (regular or spicy, low-salt)
4 oz. salsa (regular or spicy)
14-1/2 oz. can Italian stewed tomatoes (sugar free)
2 cups shredded cabbage
10 oz frozen cut green beans
10 oz frozen corn (or, if you're low-carbing, use cauliflower)
1/2 c chopped celery
1 diced red pepper
2 Tbsp Worcestershire sauce
1 Tbsp thyme
1 Tbsp black pepper

Saute onion, garlic and beef. Put in crock pot and cook for 4-5 hours on high, or in dutch oven over low heat for 4 hours.

Makes 12 one-cup servings.