Lo-Cal Vegetable Soup - cooking recipe

Ingredients

2 carrots, peeled
2 large celery stalks (with leaves), each cut crosswise into thirds
1 medium onion, halved
1/4 small head cabbage, cut in wedges
2 c. (one 16 oz. can) tomato juice
2 c. water
2 Tbsp. beef bouillon granules
1/2 tsp. each oregano, thyme and basil

Preparation

Using a food processor, slice vegetables. Transfer to a 3 or 4-quart saucepan. Add remaining ingredients. Bring to a full boil; cover, then simmer 1 hour.
Makes 5 (1 cup) servings.
Contains 65 calories each.