Low-Cal Vegetable Soup Recipes

1 1/2 to 2 cups tomato juice
2 cups water
3 cups shredded cabbage
1/4 cup diced celery
1/2 cup dry onion flakes
1 teaspoon chopped parsley
1 teaspoon dehydrated sweet peppers
1 or 2 beef bouillon cubes
1 teaspoon artificial sweetener
garlic salt to taste
salt and pepper to taste
1 4 ounce can mushrooms
1 16 ounce can french-style green beans

1. Combine all ingredients in saucepan.

2.Bring to boil; reduce heat and simmer until vegetables are tender.

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