Vegetable Soup(Low Calorie) - cooking recipe

Ingredients

2 c. water
2 beef bouillon cubes
1 large can tomato juice
1 c. zucchini, chopped
1 c. celery, chopped
1 c. carrots, chopped
1 c. green peppers, diced
1 c. potatoes, chopped
1 c. diced mushrooms (optional)
1 c. summer squash, diced (optional)
1 c. okra, diced (optional)
1 tsp. salt
pepper to taste
3 tsp. Italian seasoning

Preparation

Dissolve bouillon cubes in 2 cups boiling water in large soup kettle.
Add tomato juice.
Add assorted vegetables and simmer slowly until vegetables are tender.
Stores well in refrigerator or freezer.