VEGETABLE SOUP

1 can (46 oz.) no salt added            1 cup green beans, cut 
tomato juice                            into 1-inch pieces
1/2 cup water                           1 cup fresh mushrooms, sliced
2 cups cabbage, shredded                1/2 cup onion, chopped
1 cup yellow squash, chopped            1/2 cup green pepper, chopped
1 cup zucchini, chopped                 1 bay leaf
1 cup scraped carrots, thinly sliced    1 teaspoon dried, whole basil
1/2 teaspoon salt                       1/8 teaspoon pepper

Combine all ingredients in a large Dutch oven; bring to a boil.  
Cover; reduce heat and simmer 30 minutes.  Remove bay leaf 
before serving.  Yield:  10 cups (about 47 calories per 1-cup 
serving).