- 12 bouillon (beef or chicken) cubes and 12 cups water
- 2 cans (15oz.) stewed tomatoes
- 1 bunch celery chopped fine
- 1 cabbage chopped fine
- 1/2 onion chopped fine
- 1 cube of garlic pesto or 3-4 minced cloves of garlic
- 2 potatoes chopped fine
- 1/2 cup of other small pasta or a rice
- 1 T. onion soup mix
- 1 t. fresh ground pepper
- 2 t. Worcestershire sauce
- 2 bay leaves
- dried Herbs de Provence or
- Parsley, chives, and Italian seasonings to taste. (Herbs make the soup!)
- A couple of shakes of hot pepper sauce
Add all ingredients together in a BIG pot. Simmer for 15 minutes. Vegetables are still a little crunchy.
You can add chicken to a chicken stock or beef to a beef stock if you like.
Easy, tasty and freezes well!