Helen'S Soup - cooking recipe

Ingredients

2 cans chicken broth (13 1/2 oz. size)
1/2 c. tomato juice
2 Tbsp. dried celery flakes
1/2 Tbsp. dried parsley flakes
1 pkg. frozen Spanish vegetables
1/2 c. small macaroni shells
1 Tbsp. minced onion
1 tsp. dry Italian salad dressing mix

Preparation

Mix chicken broth and tomato juice and bring to a boil.
Add remaining ingredients and simmer for about 1/2 hour or until macaroni is done.