1 (28 oz.) can crushed tomatoes
1 (46 oz.) can V-8 juice
1/2 c. red wine
1 lg. onion, chopped fine
2 cloves minced garlic
3 tsp. chopped parsley
Salt & pepper to taste

1. Place all ingredients in a soup kettle and bring to a rolling boil. Boil for 5 minutes. Reduce heat to a simmer, and continue to cook for about 1 1/2 hours.

2. VEGETABLE SOUP VARIATION: Add any combinations of the following (fresh or frozen) : green beans, leftover cooked rice, carrots, leftover cooked pasta, potatoes, cut up meat or poultry, peas, 1/2 teaspoon chili powder or corn. This is good sprinkled with Parmesan or cheddar cheese.

3. SEAFOOD SOUP VARIATION: Add 2 bottles clam juice, 1 pound flaky white fish, such as scrod, cod, halibut or flounder, or any amount of other seafood, 1 cup cream (optional), 1/4 cup sherry or port (optional). Simmer vegetable base with clam juice for only 1/2 hour. Add seafood and simmer for 20 minutes. Add cream and (or) wine right before serving, but don't boil or it will curdle.

4. BEAN SOUP VARIATION: Add 2 cans of black beans or kidney beans, 1 large green pepper, chopped and 1 to 2 teaspoons cumin to vegetable base and simmer for 2 hours. Let it rest until time to serve and then reheat. Delicious with grated cheddar or Monterey Jack cheese, a dollop of sour cream and salsa and corn chips on the side.