Fat-Free Vegetable Soup

P. K. Olson

6 large green onions
1 or 2 cans Italian tomatoes
1 large head of cabbage
2 lbs. carrots, sliced
2 green peppers ( I liked the red peppers better)
1 bunch celery
1 pkg. Lipton vegetable soup mix (two envelopes) (for 1/2 recipe use 1 envelope)
2 tbsp. Worcestshire sauce
1 Tblsp. parsley flakes

Season with salt, pepper, parsley or bouillon if desired. Cut vegetable in small to medium pieces and cover with water. Boil fast for 10 minutes, reduce to simmer and continue cooking until veggies are tender. Makes a lot and will keep a long time in fridge.

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