Title: Vegetable Soup
Categories: Soups, Vegetables
Yield: 6 Servings

1 tb Oil
2 tb Green pepper, finely chopped
1/4 c Onion, finely chopped
1/2 c Celery; finely chopped
1 c Carrot, shredded
10 3/4 oz Condensed tomato soup
1 1/4 c Water
12 oz Vegetable juice cocktail

Heat oil. Add vegetables and cook until tender. Mix soup, water, and
vegetable juice cocktail in a saucepan. Bring to a boil. Add vegetables.
Cover and heat to serving temperature. Serve in mugs.

Calories per 3/4 cup serving: About 80

Source: FOOD -- by U.S. Department of Agriculture
Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip