Scotty O’Hotty Roasted Red Pepper Fat Burning Soup

· 5 Carrots, chopped
· 3 Onions, chopped
· 2 (16 ounce) cans, whole peeled tomatoes with liquid
· 1 Large head of cabbage, chopped
· 1 (1 ounce) envelope dry onion soup mix
· 1 (15 ounce) can cut green beans, drained
· 2 Quarts tomato juice
· 2 green bell peppers, diced
· 10 stalks celery, chopped
· 1 (14 ounce) can beef broth
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, Scotty O’Hotty Roasted Red Pepper Hot Sauce, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Scotty O’Hotty Roasted Red Pepper Sauce
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