Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Can of tomatoes (whole or 5 Carrots, cut into large
Chopped) Chunks
1 cn Tomato paste 1 Quarter head of fresh, green
1 6 oz can of V8 (I like the Cabbage, cut into big
Spicy kind) Chunks
3 lg Potatoes, peeled and cut 1 cn Green beans
Into large chunks 1 cn Lima beans
4 Celery stalks, chopped into 1 cn Corn
lg Chunks 1 Bay leaf
1 lg Onion, chopped into large 2 Cubes (b**f) or vegetable
Chunks Bullion
1 c Or more large, fresh, x Enough water to cover
Cleaned mushrooms (left Veggies by about 2 inches
Whole) 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.

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