Pittsburgh Vegetable soup

I call this Pittsburgh Vegetable Soup because I made this for my daughter when she lived there and was finishing her doctorate while having a newborn.

*1/2 block tofu cubed can be used as sub for the beef.

   or1 pound of ground beef or turkey (lean) (you can omit this if you want a meatless soup I like kidney beans and a handful of quinoa also a can of diced tomatoes added to the ingredients below)

1 extra large onion (chopped)
teaspoon chopped garlic

1/2 of a bag of celery (I use celery hearts)-chopped

4 good sized red potatoes chopped ( or one large baking potato and some left over rice)
Kale is also an optional addition cut in very small pieces

a handful of mini carrots cut in half or chopped

2 quarts of v8 juice (I use low salt and add my own salt) OR use less and add water
      (this way it is not as tart)

1 32 ounce bag of mixed frozen vegetables (can omit and just use fresh stringbeans, and carrots and kale)--the amount you like

1 1/2 cups of cooked rice (or just add the kidney beans and quinoa as an option)
Optional--a few dashes of Worcestershire sauce

Brown the turkey ( or beef, or tofu), celery and onions and garlic in a large soup pot. When meat is browned add the chopped red potatoes with skin on, and the carrots. Barely cover with water and simmer for about 20 minutes. Add mixed vegetables and V8 juice. Add salt and pepper to taste. Simmer for about 1 to 2 hours on lowest setting. While cooking the latter cook up the rice in a different pot. Just before serving mix in the cooked rice.

*Tofu--if using it a nice option is cooking it with a bit of smoked paprika sprinkled on it and cooked with a bit of dry red wine. 

This freezes great!

Ps. If you omit the meat and want protein you can add some chickpeas and quinoa or Tofu (see above)