INGREDIENTS
- ½ head of cabbage
- 1 bunch celery
- carrot
- broccoli
- cauliflower
- salt and pepper
- Italian blend seasoning
- parsley flakes
- crushed garlic
- maggi seasoning
- onion powder
- 2 OXO beef packets
INSTRUCTIONS
- Add cabbage and celery to boiling water, along with all the seasonings.
- Boil for ½ hour and then add carrots and cook for another 20 minutes.
- I only add the broccoli and cauliflower towards the end.
- minutes after I added a can of lentil soup, a can of tomato soup and a can of diced tomatoes.
- Bring to a boil and add thin soup noodles.
- Turn off the stove.
- I usually make a big pot of soup and refrigerate up to 2 weeks (not that it lasts that long)
- My favorite way to serve is with ¼ cup grated cheese melted on top, or with a few croutons added.
