Vegetarian Vegetable Soup

← soups
From the kitchen of Wendy Bryant
Ingredients
2 c. diced potatoes
1 bag frozen mixed vegetables
1 can chopped tomatoes
1 can vegetable broth
1 32oz V-8 juice
1 tsp. Italian seasoning
salt & pepper to taste
1/2 c. diced celery
1/4 c. diced onions
Instructions
Boil until vegetables are done. I bring to boil then turn down to simmer and cook 1 1/2 to 2 hours or throw in the crock pot in the morning. Freezes well.