Quick and Easy Soup
2 cups V8, either regular, low sodium, or hot and spicy. All are delicious.
2 cups veggie stock
1 medium onion, or 1/2 cup frozen slices
3 celery stalks, or 1 cup frozen slices
3 carrots, or 1 cup frozen or canned slices
2 bell peppers, or 1 cup frozen slices
1/2 cup quick cooking barley (optional)
Get out the food processor, or mandolin, or grab a knife if you're quick at slicing. Slice all of the vegetables into thin, fairly uniform slices usually no more than 1/4 inch slices. Throw everything into a pot, and bring to a rapid boil, reduce heat and simmer until veggies are tender. Add salt and pepper to taste and serve. If using the barley, add when everything has about 10 min to go.