CABBAGE SOUP

1- container of mushrooms
½ green leaf cabbage
½ purple cabbage
1- purple onion diced
1- leak chopped
1-red bell pepper chopped
4 - ribs of celery chopped
4- carrots chopped or 12 baby carrots cut into bite size pieces
2- green onions chopped
4- cloves of garlic chopped or minced
2- cups of flat leaf spinach
½ - lb of green beans
1- bottle of V8 vegetable juice
2- packets of onion soup mix
1- can of tomato soup or tomato pure`
2- Tblsp worchestchire sauce
Seasonings: sea salt , black pepper, oregano, caraway seeds, parsley falkes or cilantro, thyme, ( Optional red pepper flakes

I make a solution of warm water , white vinegar, salt to soak all my vegetables and then drain in a calendar washing very thoroughly cause the leaks , celery, spinach can at times have a lot of dirt in grit in them. Very important that you wash all vegetables carefully. Clean your mushrooms with a damp paper towel carefully brushing off any dirt instead of washing them cause they hold moisture.

In a large stock pot fill with 3 qt’s of fresh water add the seasonings that you want to the water. Bring the water to a boil then add in all vegetables into the pot Allow to cook
for 30 minutes before adding in the V-8 Juice& puree
The mushrooms and spinach can be added in last 10 minutes before turning off the pot.
Add in an entire bottle of V-8 juice and tomato soup or pure`.
Add in the two packets of onion soup mix and the 2 tblsp of Worcestershire sauce.
Place the soup on a slow simmer allowing it to cook for at least 60 minutes to an hour then add in the mushrooms and the spinach. Should you want the vegetables to be really tender let the soup cook for 1 hr and 30 minutes and 10 minutes right before stopping cooking add in the mushrooms and spinach to the pot.



Serving Size: makes about 10 to 12 servings