Mexican Wastebasket Soup - cooking recipe

Ingredients

1/2 onion, chopped
1 can Ro-Tel
1/2 can chopped green chilies
1/2 small can Bloody Mary mix to taste
2 (No. 303) cans pinto beans
1 (No. 303) can whole kernel corn
1 pkg. beefy onion soup mix
1 can chopped celery
1 large zucchini, chopped
2 pkg. small smoked link sausages
1 (No. 303) can lima beans
1 (No. 303) can black olives, quartered

Preparation

Combine all in large pot and simmer an hour.
Correct seasoning.
Do not drain vegetables; use this water as your liquid.
If too thick, add more water.
Serve over cubed Monterey Jack cheese in bottom of the bowl.
Serve with flour tortillas or cornbread.
Makes 15 (1 cup) servings.