From:Traci Baldwin

Ingredients:

• 6 cups water
• 4 cups low sodium vegetable juice
• 3 large onions, chopped
• 1 green bell pepper, seeded and chopped
• 6 celery stalks, chopped
• 10 carrots, chopped
• 2 (14.5 ounce) cans diced tomatoes, no salt added
• 4 cups cored and shredded cabbage
• ½ cup salsa
• ¼ tsp garlic powder
• ¼ tsp pepper
• ½ tsp red pepper flakes (optional)
• 1 tsp dried basil
• 1 tsp salt (optional)
• 2 tsp dried oregano
• 1 evelope dry onion or vegetable soup mix
• 5 dashes Tabasco sauce (or to taste)

Directions:

1. Place water and vegetable juice in a large pot over medium-high heat.
2. Toss vegetables and other ingredients into pot.
3. Simmer until the vegetables are as done as you like, about 20 minutes.
4. Serve hot off the stove.

Will keep in the refrigerator for up to 5 days and also freezes well.

Appropriate for:

Gastric Bypass 6 weeks+
Lap-Band 4 weeks+