Step 1: Prepare the Vegetables

Chop all the vegetables: carrots, onions, cabbage, bell peppers, and celery. Make sure the pieces are similar in size to ensure even cooking.

Step 2: Combine Ingredients in a Large Pot

In a large stockpot, add the chopped carrots, onions, tomatoes (with their liquid), cabbage, green beans, bell peppers, and celery.

Step 3: Add Liquids and Seasoning

Sprinkle the dry onion soup mix over the vegetables. Pour in the tomato juice and beef broth. Add just enough water to cover the vegetables fully. Stir gently to combine all the ingredients.

Step 4: Simmer the Soup

Bring the soup to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer gently. Simmer for 45 minutes to 1 hour, or until the vegetables are tender and flavors have melded together.

Step 5: Adjust Seasoning (Optional)

Taste the soup and adjust seasoning as needed. You can add a bit of salt, black pepper, or even some red pepper flakes if you prefer a little heat.

Step 6: Serve or Store

Once the soup is ready, serve it hot. Any leftovers can be stored in the refrigerator for up to 5 days. It tastes even better the next day as the flavors develop further.