Low Calorie Vegetable Soup - cooking recipe

Ingredients

3 1/2 c. water
3 beef or chicken bouillon cubes
1/4 tsp. garlic powder
pinch of pepper
1 medium chopped onion
3 large stalks celery, chopped
3 carrots, thinly sliced
1/4 head small cabbage, shredded
3 medium diced potatoes
1 (16 oz.) canned tomatoes
1 (46 oz.) V-8 vegetable juice

Preparation

Bring water to boil and add bouillon, garlic powder and pepper.
Add onion, celery, carrots, cabbage and potatoes.
Boil gently until vegetables are tender.
Add tomatoes and V-8 juice until heated through.