Quick Veggie Soup


  • 1 (46 fluid ounce) can tomato juice
  • 4 potatoes, peeled and cubed
  • 1 (2 pound) package frozen mixed vegetables
  • 1 onion, finely diced
  • 4 cubes beef bouillon
  • 2 cups water
  • ground black pepper to taste

1. In a large stock pot combine tomato juice, potatoes, mixed vegetables, onion, bouillon cubes, water and season with pepper. Bring to a boil and then simmer until potatoes are done, approximately 30 to 40 minutes.

View full recipe at SpringPad


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