November 13, 2015.
Recipe # 317.
Countdown to the Holidays!

                                                         Vegetable Vegetable Soup

2/16 Ounce Bags Frozen Soup Mix.
16 Ounce Bag Frozen Cut Carrots.
1 Cup Navy Beans; rinsed, sorted and soaked overnight.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium V-8 Juice.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to finish filling the Crock-pot about 3/4 full or so.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until all of the Vegetables are done and tender.

To me this would be a good dinner and then lunch as long as it lasts. I'm not a Vegetarian, but every so often eating all vegetables is a good idea. Give it a try! It's healthy and delicious!