Vegetable soup

The days are still pretty warm here, but the evenings are starting to cool down some. I bought some mini loaves of oatmeal bread at the relief sale and thought some soup would go nicely with the bread.

I found this recipe at Allrecipes.com last spring, and it is quick, easy and delicious. Oh, and good for you, too. I cooked some up after work tonight and it smelled great. Tasted wonderful with the bread! And warm apple pie for dessert...yeah, baby.

Quick and Easy Vegetable Soup

1 14-ounce can chicken broth

1 11.5-ounce can V-8 juice

1 cup water

1 large potato, diced

2 carrots, sliced

2 stalks celery, diced

1 14.5-ounce can diced tomatoes

1 cup chopped fresh or frozen green beans

1 cup fresh or frozen corn kernels

Salt and pepper to taste

Creole seasoning to taste (I don't know what Creole seasoning is, but I use Emeril's Essence in this, and it's quite good.)

In a large stock pot, combine broth, V-8 juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans and corn. Season with salt, pepper, and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

I love recipes like this because they are such a great way to use up odds and ends of frozen veggies, and you can add leftover meats or whatever.