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Vegetable Soup

1 head cabbage, shredded or chopped
1-2 large onions, chopped
16-28 ounces canned diced tomatoes
6 carrots, sliced
4 stalks celery or the entire leafy end of bunch, chopped
1/2 pound green beans, sliced on diagonal or 1 bag frozen green beans
½ - 1 cup barley
1 package dry onion soup mix or a couple bouillon cubes
if you like salt and pepper (not really needed if you use the soup mix or bouillon cubes) any fresh or dried herbs of your choice, finely chopped
About 12 cups of water (or 8 cups and V8 juice).
Put all ingredients, except the beans and barley, in a soup pot and cover with water.

Boil for 10 minutes. Reduce to simmer and continue cooking for ½ hour. Add beans and barley and simmer until all vegetables are tender and barley is soft.

Freezes well. Divide into freezer containers, freeze!

Add leftover meat, cooked chicken, or browned ground beef as you prepare each container. Suddenly one pot of soup becomes many healthful meals!

 

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