This is my mother's recipe but she would make a very large pot of this soup. When the pot only held about 1/3 of the soup, she would just make a new batch - leaving the remaining portion to mix in with the new. Us kids loved it when she made this soup and never grew tired of it. This variation of the recipe makes a smaller amount and uses canned vegetables.
List of ingredients:
- 1 soup bone
- 1 quart vegetable (or tomato) juice; divided
- 1 8-ounce cans of tomato sauce
- 2 cups water; divided
- 4 cans mixed vegetables; drained
- 1 can diced tomatoes; do not drain
- 1/4 cup onions; chopped
- 1/4 teaspoon minced garlic
- 1-1/2 teaspoon low sodium beef bullion
- 1 teaspoon low sodium chicken bullion
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/3 head of cabbage; chopped
- 1 tablespoon parsley; chopped
Preparation:
In a large dutch oven pour in half the can of vegetable (or tomato) juice, 1 cup of water, salt, pepper, bullions, and garlic. Simmer for 15 minutes over a medium heat then add the soup bone. Add additional vegetable (or tomato) juice until the soup bone is covered by liquids. Cover and let simmer for 1 hour. Reduce heat to low-medium then add cabbage, cover, and let simmer until the cabbage is half-cooked (about 30 minutes). Remove the soup bone and add remaining ingredients. Cover and let simmer on low-medium heat for at least an additional 2 to 4 hours. If the broth evaporates too much for your tastes, add another cup of water and let simmer for another 30 minutes before serving.
Servings: 8 to 10; depending on how heavy-handed you are with the soup ladle
Garnishments (optional): Sprinkle top with parsley flakes after dipping.
Family Rating: 5 out of 5 wanted seconds.