Vegetable Soup

• 2 (12 ounce) cans tomato juice
• 1 (14 ounce) can Veg-All, drained
• 1 (14 ounce) can green beans, undrained
• 1 (14 ounce) can kidney beans, undrained
• 1 (14 ounce) cansliced potatoes, undrained
• 1 (14 ounce) cansliced carrots, undrained
• 1 (14 ounce) can English peas, undrained
• 1 (10 3/4 ounce) can minestrone soup, undiluted
• 1 (14 ounce) can diced tomatoes, undrained
• 2 tablespoons garlic powder
• 1 teaspoon parsley flakes
• pepper, to taste
• 3 cups uncooked pasta shells (optional)

1. Combine all ingredients in a large pot and heat to a boil over high heat.
2. Reduce heat to low-medium and cook, stirring occasionally, for 20 minutes.

tomato juice, vegall, green beans, kidney beans, potatoes, carrots, english peas, soup, tomatoes, garlic, parsley flakes, pepper, pasta shells

Taken from www.food.com/recipe/vegetable-soup-76733 (may not work)