Jonathan's Mom's Very Veggie Vegetable Tour Soup
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(don't follow it exactly-should serve 8)

1 16-oz bag of frozen mixed vegetables, or you may use fresh veggies, or a
combination of fresh and frozen. Be creative, use what's in your
refrigerator, like fresh green, red and yellow bell peppers, mushrooms,
carrots, whatever.
1 cup onions, diced
1 Tbsp honey
3 1/2 cups V-8
28 oz. can diced tomatoes
1/2 tsp. pepper
1/2 head garlic, chopped fine
1 tsp. basil
1 bay leaf

Put all ingredients in a 5 to 8 quart stock pot. Add about 1 or 2 quarts of
water, or until all the vegetables are covered. Simmer for 1 to 1 1/2
hours, stirring occasionally. You can cook it ahead of time, let it cool,
pour into Tupperware and freeze. Carry it on tour in a cooler. If you keep
it on ice, it can last a week or longer!

From: Cooking With the Dead by Elizabeth Zipern.