2 c. V-8 juice
1 qt. green beans
4 carrots, sliced
4 stalks celery, sliced
1/3 head cabbage, chopped
6 oz. potato, diced
1/2 c. whole kernel corn
1/2 c. cooked macaroni
1 lg. can mushrooms
8 canned tomatoes, mashed
1 lg. onion, chopped
2 pkg. chicken bouillon
4 oz. veal or beef; this can be from a roast or ground meat
4 oz. chicken frankfurters
8 oz. baked chicken
4 tsp. cornstarch

Save all the vegetable juices from above. Boil carrots and potatoes for 15 minutes.

In a large pot, mix all ingredients except cornstarch and simmer 15 minutes, adding as much vegetable juice as desired. Mix cornstarch with 1/2 cup water and add to soup. Season with salt, pepper, garlic powder and crushed parsley leaves. Makes 4 quarts of soup.

2 cups equal: vegetables for a meal (unlimited), 1/2 bread, 1/4 fruit, 2 oz. meat, 13 optional calorie exchange.