Italian Cabbage Soup Recipe

How to make it

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• In a 24 quart stock pot, mix in a tall jar of medium chunky Salsa with...
• (1) Lrg. can each of stewed, diced and whole tomatoes (Don't Drain)
• (2) - 32 oz boxes of vegetable or (chicken) broth and bring to a boil.
• Turn the heat down to the lowest setting or simmer and start adding:
• (2) large packs of mushroom slices or (3) small cans (drained).
• (2) reg. cans of golden corn (drained) and stir it up for about 2 mins.
• Dice & stir in (4) Bell Peppers or 1 bag of frozen green peppers.
• Dice & stir in 3 - 4 onions or 1 - 2 bags of frozen onions to your taste.
• Add in 1 Tsp. of Italian seasoning and stir again for another 2 minutes.
• Add in a 10 oz bag of shredded carrots depending on your taste.
• You could add in some stalks of celery, I normally leave both out.
• Chop 4 lbs of green cabbage into sections, separate leaves into pot.
• Stir all until it is almost submerged in the broth then cover the pot.
• It looks thick, (DON'T ADD WATER) once cabbage cooks it'll be OK!
• Stir every 30mins for 2 hours & add another Tsp. Italian seasoning.
• At this point I normally add 5 Tbsp's of A1 Steak Sauce if it's bland.
• Stir again every 30mins for 2 more hours and let cool for 1 - 2 hours!