February 17, 2015.
Recipe #48.

                                                           Vegetable Vegetable Soup

3 Boxes or 3-4 Cans Vegetable Stock.
4-5 Potatoes; pealed and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
2-3 Bags Frozen Soup Mix.
Water to finish filling the Crock-Pot 2/3-3/4 full.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Bottle Low-Sodium V-8 Juice.
1 Can Low-Sodium Diced Tomatoes.
8 Ounce Healthy Macaroni of your choice. (optional).

Put all of the ingredients except the Frozen Vegetables and Macaroni into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen Vegetables during the last 2-3 hours of cooking time.
Add in the Macaroni during the last 1-2 hours of cooking time.