| 1. |
Slice green onions, put in a pot and start to sauté with cooking spray. |
| 2. |
Cut green pepper stem ends off and cut in half, take the seeds and membrane out. Cut the green pepper into bite size pieces and add to pot.
|
| 3. |
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. |
| 4. |
Clean carrots, cut into bite size pieces, and add to pot. |
| 5. |
Slice mushrooms into thick slices, add to pot. |
| 6. |
Add small amount of red or cayenne pepper now (if you like it spicy). |
| 7. |
Use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need. |
| 8. |
Use about 12 cups of water (or 8 cups and the vegetable juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper. |
