Burn the Fat Cabbage Soup

By Chef Vincent Tropepe

  • 5 carrots, chopped 
  • 3 onions, chopped 
  • 2 (16 ounce) cans whole peeled tomatoes, with liquid 
  • 1 large head cabbage, chopped 
  • 1 (1 ounce) envelope dry onion soup mix 
  • 1 (15 ounce) can cut green beans, drained 
  • 2 quarts tomato juice 
  • 2 green bell peppers, diced 
  • 10 stalks celery, chopped 
  • 1 (14 ounce) can beef broth 


  • Step 1 Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.


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