Chock - full of vitamins and fiber, this vegetable soup contains about 55 calories per 8 ounce cup. While I prefer fresh vegetables, for this recipe I have replace them with the frozen variety for convenience. This soup takes a little longer to prepare, but the results are well worth the time.

1 cabbage, coarsely chopped (about 4 c.)
2 c. chopped celery
1 c. chopped onion
1 c. chopped green or red bell pepper
10 c. water
1 (10 oz.) box frozen mixed vegetables
1 (10 oz.) box frozen yellow squash
1 (10 oz.) box frozen green beans
1 (12 oz.) can hot & spicy V-8 juice
1/4 c. instant vegetable flavor bouillon
1/4 c. chopped fresh parsley
2 tsp. Lulu's Special Seasoning
1 tsp. summer savory
1/2 tsp. tarragon
1/2 tsp. cracked black pepper

Place cabbage, celery, onion and pepper in a large soup kettle and add 10 cups cold water. Bring to a boil and continue to boil uncovered until vegetables are tender (about 20 minutes). Add remaining frozen vegetables and return soup to a slow boil. Cook for approximately 10 minutes. Add the remaining ingredients. Cover, reduce heat to low, and cook 30 minutes longer. Makes 18 ( cup) servings.