Vegetable Soup

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  • 8 cups water
  • 3 beef bouillon cubes
  • 3 chicken bouillon cubes
  • 1 (16 ounce) can tomato sauce
  • 1 (16 ounce) can tomatoes
  • Vegetables: cabbage, onion, bell pepper, celery, cauliflower, carrots, 1 can mushrooms


  1. Put water, bouillon cubes, tomato sauce and tomatoes in a large stockpot.
  2. Add seasonings (basil, garlic powder, oregano, salt, pepper, bay leaves) as desired.
  3. Add any of the vegetables, as much as you want, but DO NOT USE potatoes.
  4. Add water, bouillon, tomato sauce, tomatoes and seasonings in a large pan.
  5. Cut up vegetables and add to the juice mixture.

Any size bowl is only 10 calories.