Mexican Waistbasket Soup (Great Lo-Cal Soup) - cooking recipe

Ingredients

1 lg. Zucchini squash, chopped
1 can RoTel tomatoes
1/2 onion chopped
1 sm. can green chilies, chopped
1 can lima beans
2 cans ranch style beans
1 can V-8 juice
1 pkg. beefy onion soup mix
1 c. celery, chopped
1 c. black olives, sliced
1 can corn
2 pkg. small smokie link sausages
1/2 lb. Monterey Jack cheese

Preparation

Combine all ingredients in large pot.
DO NOT DRAIN canned vegetables.
Simmer one hour; add water if needed.
Cube cheese and put in bottom of each bowl.
Top with soup.