Lo-Cal Vegetable Soup (37-40 Calories Per Cup) - cooking recipe

Ingredients

1 c. carrots, chopped
1 c. celery, chopped
1 c. cabbage, chopped
1 c. vegetable bouillon, prepared
1 c. green beans
1 can bean sprouts
1 c. mushrooms
1/2 c. onions
1/2 of a green pepper, chopped
parsley
1 c. tomato soup

Preparation

Boil first four ingredients for 15 minutes. Add next six ingredients and cook. Finally add tomato soup.