Low Calorie Vegetable Soup - cooking recipe

Ingredients

1 large can V-8 juice
5 chicken bouillon cubes
4 c. water
1 medium onion
1 pkg. each frozen broccoli cuts, cauliflower, green beans and chopped spinach
1 pkg. fresh carrots, cut into chunks
1/2 c. chopped parsley

Preparation

To a large saucepan, add juice, water and bouillon cubes. Make it come to a boil and add chopped onion.
Cook for about 5 minutes.
Add all the vegetables and the parsley.
Cook until vegetables are at desired consistency.
Serve with rice, pasta or with crackers.