V8 Soup

Freezes well. Can easily be made low-sodium by using the low- or reduced-sodium canned or bottled ingredients.

• Ready In: 1 hr
• Serves: 10
• Yields: 2/3 gallon

Ingredients

• 1 (14 1/2ounce) can diced tomatoes
• 1 (14 1/2ounce) can  crushed tomatoes
• 32  fluid ounces  V8 vegetable juice (or other canned/bottled vegetable juice)
• 16  fluid ounces vegetable broth or 16  fluid ounces  stock
• 2 -3  large potatoes, peeled and diced
• 1 -2  large  vidalia onion, diced (or other sweet onions)
• 1⁄4-1⁄2 cup milk
• 6  tablespoons Worcestershire sauce (or to taste)
• 1⁄2-1  tablespoon unsalted butter or 1⁄2-1  tablespoon margarine
•  salt
•  freshly ground black pepper

Directions

1. Place potatoes and onions in soup pot and just cover with water.
2. Add butter and boil until potatoes are tender but not too soft.
3. Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice.
4. Bring to a boil, and then reduce heat to low and cook for 15 minutes.
5. Just before serving stir in milk and salt and pepper.