Basic information

Name: Savory vegetable soup (vegan)

Yield: 1

Categories vegetarian, fat-free, prodigy, dec.



 Carrots, cut into large
 Celery stalks, chopped into
 3 large
 Potatoes, peeled and cut
 Cubes (b**f) or vegetable
 1 large
 Can of tomatoes (whole or
 1 large
 Onion, chopped into large
 1 cn
 Tomato paste
 1 cn
 Green beans
 1 cn
 Lima beans
 1 cn
 1 c
 Or more large, fresh,
 6 oz can of V8 (I like the
 Quarter head of fresh, green
 Bay leaf
 Spicy kind)
 Into large chunks
 Cleaned mushrooms (left
 Cabbage, cut into big
 Enough water to cover
 Veggies by about 2 inches
 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: Fatfree Digest [Volume 10 Issue 2] Aug. 12,
1994. Formatted by Sue Smith, S.Smith34, using MMCONV :

D/L from Prodigy 12-8-94. Recipe collection of Sue Smith.