Vegetable Soup - cooking recipe

Ingredients

1 c. cut-up carrots
1 pkg. California Blend vegetables
1 can V-8 juice
1 c. cut-up celery
1/2 medium size onion
little garlic, crushed
2 Tbsp. salt-free Mrs. Dash
4 medium potatoes (about 1 1/4 lb. total) or 1 1/4 lb. tiny new potatoes
1/2 c. chopped onion (1 medium)
1/4 c. water
1/2 c. cold water
1 Tbsp. all-purpose flour
1 Tbsp. sugar
1/4 tsp. celery seed
1/4 tsp. salt
1/8 tsp. pepper
2 to 3 Tbsp. vinegar
1 Tbsp. cooked bacon pieces
1 Tbsp. snipped parsley
2 1/2 c. shredded cabbage
2/3 c. shredded carrot (1 medium)
1/4 c. finely chopped green or red sweet pepper
2 Tbsp. sliced green onion
1/4 c. nonfat mayonnaise or salad dressing
1/4 c. plain nonfat yogurt
1 Tbsp. vinegar
2 tsp. sugar
1/2 tsp. celery seed

Preparation

In a salad bowl, toss together the cabbage, carrot, green or red sweet pepper and green onion.