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In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, un drained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Stir parsley, basil, black pepper, garlic powder, salt, celery and onions into the soup for an Italian style kick. Combine black pepper, cayenne pepper, thyme, onions, celery and carrots to create a Cajun style soup. Add potatoes, rosemary, kidney beans and salt to the soup for a hearty taste.

Place all vegetables in large pot and add water. If adding meat, brown in butter first, then add to pot. Add remaining ingredients, and simmer for at least 3 hours. We usually cook it 4 to 5 hours.

Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat.

This means that you can eat a lot of soup without consuming that many calories, and the soup will help fill you up so you don't eat as much of other, higher-calorie foods. A healthy rate of weight reduction is 1 to 2 pounds per week, so losing 20 pounds will take at least 10 to 20 weeks.