5 c  Vegetable broth (water is

           Fine, but
           Not as tasty)
      1 c  Tomato or vegetable juice

      1 c  Peeled tomatoes, cut in

        sm Pieces
      1 c  Carrots, chopped

      1 c  Green beans or yellow wax

           Beans
      1 c  Onions, finely chopped

      1 c  Zucchin or yellow squash,

           Thinly sliced
      1 c  Leek, chopped

      2 c  Unpeeled red potatoes,

           Diced
      1    Cheesecloth bag of fresh

           Erbs of choice
           (parsley, basil, etc.)
      2 t  Salt

  Bring liquid to boil in a deep soup kettle. Add all vegetables and
  seasonings. Turn down heat to simmer and partially cover the pot. Simmer
  until vegetables are tender. Serve hot with crusty whole wheat bread and a
  light fruit dessert.
  Variation: Almost any vegetable but onions, tomatoes, and the potatoes can
  be substituted for another vegetable. Don't use the cabbage family because
  the flavor is too radically changed. Green peas and baby lima beans are a
  great addition, as is 1/2 cup of corn kernels.
  Total Calories Per Serving: 105   Fat: 1 gram
  This article was originally published in the September/October 1993 issue
  of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.
  From: bobbi@clark.net (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept.
  22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using

  MMCONV.