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Quick Veggie Soup

By: Karen Roberts

"A quick and hearty meatless soup that doesn't take much time. To really make this soup hearty add leftover cooked pasta, pot roast or chicken."

Rate/Review | Read Reviews (2)

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 to 8 servings

Ingredients

1 (46 fluid ounce) can tomato juice
4 potatoes, peeled and cubed
1 (2 pound) package frozen mixed vegetables
1 onion, finely diced
4 cubes beef bouillon
2 cups water
ground black pepper to taste

Directions

In a large stock pot combine tomato juice, potatoes, mixed vegetables, onion, bouillon cubes, water and season with pepper. Bring to a boil and then simmer until potatoes are done, approximately 30 to 40 minutes.