2 large onions, chopped
2 green peppers, chopped
2 cans of tomatoes, chopped
1 bunch of celery, chopped
1 head of cabbage, chopped
3 carrots, chopped
1 package of mushrooms, sliced
1–2 t. Penzey’s Chicken Soup Base
6–8 cups water or vegetable cocktail such as V8 (or both)
In a large stock pot, sauté onions in a small amount of oil. Add remaining vegetables and cover with water/vegetable cocktail and add soup base and other seasonings.
Bring to a boil, then reduce to medium heat. Let simmer until vegetables are tender, about 30–45 minutes.