- 6 cups water
- 1-quart low-sodium vegetable juice
- 3 large onions, chopped
- 1 green pepper, chopped
- 6 celery stalks, chopped
- 10 carrots, chopped
- 2 cans stewed tomatoes (14.5 oz. each)
- 4 cups shredded cabbage
- ½ cup salsa
- ¼ tsp. garlic powder
- ¼ tsp. pepper
- ½ tsp. red pepper flakes (optional)
- 1 tsp. basil
- 2 tsp. oregano
- 1 envelope dry onion or vegetable soup mix or 2 tsp. low-sodium chicken boullion
Place water and vegetable juice in large pot, over medium-high heat.
Meanwhile, chop veggies (if you are not lazy), give yourself a little bow for ambitiousness, and toss into pot. Boil for 20 minutes, or until the vegetables are done how you like them.
Serve hot off the stove, or keep in the refrigerator for up to 5 days. This also freezes well.
Miracle Soup Nutrition Facts for about 1-½ cups
Calories 85. Fat 0g. Fiber 4.5 g. Sodium 425 mg. Protein 3g. Total Carbohydrate 19g. Sugars 11g.