3-4 med. potatoes, blocked
1 lg. onion, chopped
1 c. carrots, blocked
1/2 c. corn
1/2 c. peas
1 pt. tomato juice
Salt to taste

Place all vegetables in pot and cover with water. Salt to taste. Cook until vegetables are well done but not dry of water. Add tomato juice; let mixture come to a boil.

Meanwhile, make a thickening of 2 tablespoons flour and gradually adding 1/2 cup of water. Mix thoroughly. Pour thickening into soup and stir until thick. Serve with cornbread.