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VEGETABLE TOMATO SOUP 1 (48 oz.) can tomato juice or V-8 juice 1 Tbsp. instant beef bouillon 1 (20 oz.) pkg. frozen mixed vegetables* *Or to thicken the stock, use shredded or chopped seasonal vegetables such as cabbage, cauliflower, carrots, rutabaga, onion, green pepper (careful), mushrooms, tomato (lots), celery and turnips. Do not use high-calorie vegetables. Omit potato. Add leftover rice casserole if desired. Bring juice and bouillon to boil. Add vegetables in order of the length of time needed to cook through. Simmer. Adjust seasoning (garlic is good). Length of time to cook depends on how large a pot is used. Serves 10. Calories per serving is 54. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!