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

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

water, vegetable broth, tomato soup, chicken bouillon cubes, carrots, celery, frozen peas, corn, orzo pasta, fresh parsley

Taken from www.food.com/recipe/tomato-vegetable-soup-205411 (may not work)