VEGSOUP.TXT                                                      B-3





                    LOWFAT VEGETABLE SOUP

  2 46 oz cans tomato juice          4 1/2 cups water
  6 beef boullion cubes              1 small onion, chopped
  1/2 head broccoli (1 pk frozen)    4 lg carrots, chopped
      chopped                        1/2 head cabbage, shredded
  12 - 14 baby red potatoes, cubed   1/4 tsp seasoned salt
  1 tsp basil                        pinch of garlic salt
  1 tsp parsley flakes               salt and black pepper to taste

 1. Combine all ingredients in a LARGE pot (I use the gumbo pot), bring
    to a boil, reduce heat, and simmer 1 hour.

 Note: the red potatoes hold their shape and don't mush up, others will
       mush up.





 TACOSOUP.TXT





                            TACO SOUP

  1 1/2 pounds ground chuck          1 8 oz can tomato sauce
  1 large onion, choppped            1 can Shoe Peg corn, undrained
  1 28 oz can whole tomatoes,        4 cups water
     chopped                         1 pk taco seasoning mix
  1 16 oz can red kidney beans         pepper sauce (optional to taste)
       with juice
  1 cup small pasta (shells, mac),
    (optional)

 1. Brown meat and onion with salt and pepper to taste.  Drain.

 2. In a large pot combine remaining ingredients, stir, add meat mix,
    stir.

 3. Bring to a boil, reduce heat and simmer 1 hour.

 4. If pasta is used, add to soup in the last 10 minutes of cooking or
    cook separately and add to hot soup (this works best).