Yields 2 quarts.
1 tablespoon vegetable oil
1 cup green or red bell pepper, chopped
1 cup onion, chopped
1 (50 ounce) can Campbell’s Condensed 98% Fat Free Cream of Celery Soup
2 cups V8 100% vegetable juice
1 cup water
1 tablespoon Cajun-Creole seasoning
In saucepot in hot oil, cook pepper and onion until tender. Add soup, vegetable juice, water and seasoning. Heat through, stirring often.
Portion using a 1/4 cup ladle.