2 (12 oz.) bologna, cubed
2 cans crinkle cut carrots, drained
1/2 bunch celery, sliced
1 bell pepper, chopped
1 lg. onion
5 lb. potatoes, diced
3 cans tomatoes
1 middle can V-8 juice

Boil potatoes, celery, onions, bell pepper, and carrots about 15 minutes. While boiling potatoes, etc., fry bologna and set aside. Add 1 middle size can V-8 juice to 3 cans of tomatoes (mash). Add this to the soup along with fried bologna. Simmer for 1 hour.