Variety Vegetable Soup
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Bouillon||1 7⁄8 Cup (30 tbs)|
|Cabbage||8 Ounce, shredded|
|Celery rib||1 , sliced|
|Dried onion flakes||4 Tablespoon|
|Dried parsley flakes||1 Tablespoon|
|Dried pepper flakes||1 Teaspoon|
|Artificial sweetener||1⁄8 Teaspoon (equivalent to 1 teaspoon sugar)|
|Garlic salt||1 Dash|
|Pepper||To Taste, freshly-ground|
|Canned mushrooms with liquid||5 Ounce (1 can)|
|Canned french style green beans||14 Ounce (1 can, with liquid)|
1. In a saucepan, put together all ingredients except mushrooms and beans; simmer until the vegetables are tender.
2. Stir in mushrooms, beans and heat to serving temperature.
3. Season with salt and pepper as per taste.
4. Serve in soup bowls as appetizer.