All You Can Eat Diet Vegetable Soup

2  cups		Carrots, peeled and cut 1"
2  cups		Diced Celery, sliced
1-1/2  cups		Diced Onion, chopped
30  ounces		Canned Tomatoes
4  cups		Shredded Cabbage, cut into bite size pieces
1-1/2		Green Beans,s Fresh
4  cups		Beef Broth
1/4  teaspoon		Sea Salt
1/8  teaspoon		Fresh Ground Pepper
3  cups		Tomato Juice
1/4  cup		Dry Lentils

Tip: Click on the ingredient links to learn the nutritional information for all the All You Can Eat Diet Vegetable Soup ingredients. The serving size for any ingredient in All You Can Eat Diet Vegetable Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Over med-high heat, add carrots, celery, onions.
Cook, stirring occasionally, about 5 minutes.
Stir in tomatoes with juices, breaking up tomatoes with spoon.
Add remaining ingredients and water. (add between 3 and 6 cups depending
on how much broth you like.
Heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer, stirring occasionally, for 15 to 20
minutes or until veggies are tender.
Taste and add more salt and pepper if needed.
To maintain freshness and nutrients, keep a 2 day supply in the fridge and
freeze the rest in individual serving size containers.
Eat it whenever you will power is low, or just because you like it.