This adapted recipe originally came from my sister-in-law, who found it in a
newspaper in Delaware (I think). It's very easy to make and tastes hardy
and filling. Original recipe called for regular tomato juice, 6 boullion
cubes, 3 sprinkles of seasoned salt, and garlic salt. This version has a
lot less sodium and much more tang. I forgot to remove the bay leaf...yuk!
Spicy Cabbage Soup
1 large onion
4 ribs celery
4 carrots
1 small head cabbage, shredded
48 oz. spicy tomato-based juice (e.g., bloody mary mix, V-8, etc.)
2-3 cups water
3 low-sodium FF vegetable broth packets
1 big pinch dried parsley
3 sprigs thyme
1 bay leaf
2 sprinkles garlic powder
2 turns of pepper mill
Chop vegetables. Combine all ingredients in large pot, cover and simmer at
least 1 hour. Remove bay leaf. Makes about 3 quarts.