Tomato Vegetable Soup
4-6 16 oz cans of favorite canned tomato soup (low sodium please)
1-2 cups each of the following canned or fresh vegetables:
Corn, diced tomato, cabbage, mushroom, celery, onion if desired, any other vegetables.
In a large 4 quart pot, add all the tomato soup. Add all of the vegetables in either diced or sliced form. For heartier soup, add close to 2 cups of each vegetable or less if desired. Simmer on low heat covered for 4 hours. If desired, soup can be prepared in crock pot or slow cooker.