6 large potatoes - cut into 1/2 inch cubes
4 carrots - cut into 1/4 in thick slices
4 sticks of celery - cut into 1/4 inch slices
1/2 large onion - cut into 1/2 inch pieces (optional)
1/2 to 1 tsp of garlic powder or equivalent of fresh garlic
1/2 package of frozen whole kernel corn
1/2 package of frozen green peas or beans ~ your choice
2 cans of *low-fat broth - chicken, beef or vegetable
2 cans of water
1 Large can of tomato juice
1 small can of tomato sauce
1 tsp. salt
Pepper to taste

Prepare veggies.
In a large kettle - add veggies, garlic and salt to the broth and water while cold.
Cover and cook gently over medium/low heat for approximately 30 minutes, stirring occasionally.
Add corn and peas - continue to cook an additional 20 minutes. Add - tomato sauce and juice.
Continue to simmer until all flavors are well blended.
Add pepper - serve steaming hot.

Notes:
* To remove all fat from the broth - leave in fridge overnight and any fat can easily be removed.
* Leftover roast or chicken can be added to this soup but will increase the calories.