Vegetable Soup

Ingredients:

1 (32 oz.) can tomato vegetable juice (I use V-8 Essential Antioxidants)
1/4 cup finely chopped red onion
2 Tblspns olive oil
2 small white potatoes, diced
Leftover roast (I get a thick slice from the deli)
Salt and pepper to taste
1 teaspoon sugar
1 (10 oz.) package of frozen mixed vegetables

SAUTE onions in oil until they begin to caramelize

ADD potatoes and cook until tender

ADD tomato juice, frozen veggies, roast, sugar, salt & pepper

SIMMER for two hours (or so)

Adapted from "Homecooking with Barbara Smith" in the Lifeway magazine