I got this recipe from my midwife for swollen ankles. Apparently cabbage is good for that! So I embellished a bit and it tastes really good!
Serving size: 1 cup (6to 8), WW SmartPoints: 1
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
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.