Ingredients

1-1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup green pepper

1 cup chopped carrot

2 cups chopped raw potato

2 cups vegetable bouillon

2 cups tomato juice

1-1/2 tsp salt

1/4 tsp pepper

1/4 cup chopped parsley

2/3 cup milk or 1/3 cup water

1 can corn

1 cup shredded cabbage

Preparation

  1. Saute onion, celery, green pepper and carrot in large saucepan until carrot is tender-crisp.
  2. To the above add potato, vegetable bouillon, tomato juice, salt, pepper, and chopped parsley. Simmer until vegetables are tender.
  3. Then add either milk to make soup creamy or water as desired, corn, and shredded cabbage and cook until done.