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Tomato Vegetable Soup

3 34 cups water
3 34 cups spicy hot V8
2 (10 1/2 ounce) cans vegetable broth
2 (10 3/4 ounce) cans condensed tomato soup
5 chicken bouillon cubes or 2 12 teaspoons chicken bouillon powder
1 12 cups carrots, sliced 1/4-inch thick
1 12 cups celery, sliced 1/4-inch thick
1 cup frozen peas
1 cup frozen corn kernels
1 12 cups orzo pasta, uncooked
12 cup fresh parsley, minced


In a large saucepan, combine water, V8, broth, tomato soup, bouillon, carrots, and celery. Bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes. Add peas, corn, and orzo to pot. Return to a simmer. Simmer 10 minutes or until orzo is al dente. Ladle into bowls and sprinkle with parsley. Serve immediately.

Source: www.food.com