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Serves: 16
Total Calories: 987.095
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

6 cups water
4 cups low sodium vegetable juice
3 large onions
1 green bell pepper seeded
6 stalks celery
10 carrots
2 (14 1/2-ounce) cans diced tomatoes
4 cups cored and shredded cabbage
1/2 cup salsa
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon red pepper flake (opt)
1 teaspoon dried basil
1 teaspoon salt (opt)
2 teaspoons dried oregano
1 envelope onion soup mix
5 dashes Tabasco Hot Sauce (or to taste)

1. Place water and juice in a large soup pot over medium-high heat.
2. Meanwhile, chop vegetables into bite-sized pieces.
3. Toss vegetables and other ingredients into pot. Simmer until the vegetables are as done as you like, about 20 minutes.
4. Serve hot off the stove with crackers or a sandwich and fruit. Miracle Soup keeps in the refrigerator for up to 5 days and also freezes well.

MENU:
Miracle Soup
Low-Fat Whole-Wheat Crackers or a Sandwich
Sliced Fruit

Nutritional Facts:

Serves: 16
Total Calories: 987.095
Calories from Fat: 3

More Recipes from the Lickety Split Meals Cookbook:
Miracle Soup
Lentil Spinach Soup
Creamy Cauliflower Soup
3 Bean Turkey or Vegetarian Chili
Speedy Minestrone with Rice
Quick Creamy Tomato Soup
Hearty Bean and Pasta Stew