I have updated this recipe by adding 4 cloves of garlic and a bit of good parmesan cheese. It really enhances the flavor without altering the calorie count very much.
This makes about 20 cups of soup. You can freeze any leftovers.
6 large green onion
2 green peppers
1-2 cans of diced tomatoes or (1) 28 ounce can of crushed tomatoes
1 bunch of celery
1 package Lipton Onion Soup Mix
1 head of cabbage (I prefer to use savoy or napa cabbage, but the regular kind is fine too).
Salt, Pepper and Parsley to taste
4 cloves of garlic (optional)
1/3 cup of parmesan cheese (optional, but it really enhances this soup)
Stove Top Directions:
Cut veggies into small pieces. Place them in a soup pot with the soup mix and fill with water until the veggies are just covered. Boil on high heat for 10 minutes and then reduce to a simmer and cook until veggies are tender. After cooking, remove pot heat and stir in parmesan cheese.
Crock Pot Directions: (I made this in my 6 quart slow cooker)
Cut veggies into small pieces. Place them in the crock pot with the soup mix and fill with water until the veggies are just covered. Cook on low for at least 5 hours or until veggies reach desired tenderness. After cooking, turn the crock pot off and stir in the parmesan cheese.
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