Basic Vegetable Soup

I love this soup because it's so adaptable! I rarely make it the same way twice. Once you've made the broth, you can add just about any veggies you like. It's a perfect cold-weather meal and a great way to use up leftover veggies.

Ingredients:
(Basic Broth)
1 large can V8 vegetable juice (48 oz)
1 large onion, diced
2 stalks of celery, sliced thin
3 cups of water
6 beef or vegetable bouillon cubes
black pepper to taste
(vegetables/add in ideas)
you can use fresh, frozen or canned veggies.
mixed veggies
carrots
potatoes
corn
green beans
spinach
any kind of beans (kidney, lima, etc.)
diced tomatoes
zucchini & squash
broccoli & cauliflower
any variety of pasta
and the list could go on and on....

Directions:
add all ingredients except pasta to the crock pot and cook on low for at least 6 hours. Frozen and fresh vegetables may require longer cooking times. If you are adding pasta to the soup, I suggest cooking your pasta separately and adding it to the soup just before serving. If you cook the pasta in the crock pot it tends to absorbs too much of the broth. I like to serve this soup with oyster crackers and grilled cheese sandwiches.

The basic broth for this soup is zero weight watcher points. The addition of pasta and starchy vegetables will add points.