Savory Vegetable Soup Vegan

1 lg Can of tomatoes (whole or

Chopped) 1 cn Tomato paste

1 6 oz can of V8 (I like the

Spicy kind) 3 lg Potatoes, peeled and cut

Into large chunks 4 Celery stalks, chopped into

lg Chunks 1 lg Onion, chopped into large

Chunks 1 c Or more large, fresh,

Cleaned mushrooms (left Whole) 5 Carrots, cut into large

Chunks 1 Quarter head of fresh, green

Cabbage, cut into big Chunks 1 cn Green beans

1 cn Lima beans

1 cn Corn

1 Bay leaf

2 Cubes (b**f) or vegetable

Bullion x Enough water to cover Veggies by about 2 inches x Seasoning to taste Add all ingredients to a large kettle, squeezing or cubing whole tomatoes, so that their juices become part of the mixture. Cover and let simmer for several hours, adding water as necessary, until the veggies are fully cooked and the flavors have had the chance to mix. (This soup is really better the second day.) I have not included can sizes, since how much (or what you add) really depends on your personal taste. (Hominy, for instance, is something I sometimes add, and is really good!) This recipe has no fat and is delicious!! Enjoy! :) Maggy/TM :* : From: TMLDC@aol.com. Fatfree Digest [Volume 10 Issue 2] Aug. 12, 1994. Formatted by Sue Smith, S.Smith34,

TXFT40A@Prodigy.com using MMCONV : D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80?