Alison’s Vegetable Soup

10 cups vegetable stock
1 46 oz. cans V-8 juice (spicy or regular)
2 medium yellow onions, minced
6 cloves garlic, minced
2 cups cabbage, grated
4-5 potatoes, diced
2 large carrots, sliced
1 small head of cauliflower cut into bite-size pieces
1 small zucchini, quartered and thinly sliced
1 large summer squash, cut and half and thinly sliced
2 cups fresh, young okra, sliced
1 cup fresh wax beans cut in one inch pieces or one can, undrained
1 cup fresh green beans cut in one inch pieces or one can, undrained
1 can frozen corn, undrained
1 can golden hominy, drained


Place all the ingredients in a 16 quart stock pot in the order in which they are listed above
Simmer uncovered 3-4 hours
Season to taste with seasoned salt, black and white pepper, Mrs. Dash, Veg-It, Creole seasoning, Worcestershire sauce, soy sauce and lots and lots of cayenne pepper!

Variations: omit hominy and add 1 cup barley or one can of chick peas OR omit cabbage and hominy and add 2 cups cooked egg noodles or other pasta in last half hour of cooking

Serve with hot baguette or harissa bread