Tomato Soup - cooking recipe

Ingredients

2 (46 oz.) cans tomato juice
1/2 tsp. garlic powder
1 tsp. celery seed
1 c. milk
1/2 tsp. black pepper
2 tsp. Mrs. Dash
1 tsp. lite salt
2 Tbsp. cornstarch (use more for thicker soup)

Preparation

In 4-quart pan, heat tomato juice and spices until boiling (stir often).
Mix cornstarch and milk together; pour into soup. Stir and cook until boiling again. Boil for 1 minute.