Ingredients:
1 (14 1/2 ounce) cans diced tomatoes
1 gallon tomato juice
4 large potatoes
1 onions, sliced
1/2-1 cup milk
1 -2 tablespoon butter or 1 -2 tablespoon margarine
salt and pepper
Directions:
Dice potatoes and onions.
Place in soup pot and just cover with water.
Add butter.
Boil until potatoes are tender but not too soft.
Add tomatoes and juice.
Reduce heat to low and cook for 15 minutes.
Just before serving, stir in milk, salt and pepper.
Serve with hot corn bread.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.