You will need:
48 oz can vegetable juice cocktail, spicy is preferred
2 - 10 ½ oz cans Mexican style stewed tomatoes, drained
1 medium yellow onion, sliced
2 stalks celery, chopped
3 TB chili powder
1 - 16 oz package frozen mixed vegetables (try broccoli, carrot, water chestnut, and red pepper mixture)
10 ½ oz can kidney beans, drained
Directions:
Combine vegetable juice cocktail, stewed tomatoes, onion, celery and chili powder in a large soup pot. Bring to a boil and reduce heat. Add vegetables and beans. Stir and simmer for 10 minutes. Serve warm. Great served with Almost Fat Free Cornbread.