VEGSOUP.TXT





                    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.