Vegetable Soup - cooking recipe

Ingredients

1 lg can V-8
1 can corn with juice
1 bag frozen mixed vegetables
1 can green beans with juice
1 bunch celery, chopped
1 bag frozen California vegetables
1 lg. onion, chopped
1 bag frozen green peas
Optional: 1/2 chopped cabbage

Preparation

In a large dutch oven pan place V-8, celery and onion.
Cook all other vegetables until tender.
Season as you prefer (I use oregano, basil and bay leaves).
Serves 8. 108 cal. per serving. 0 gm. of fat. 90% fat free.