Mine was pretty good, I must say.  Here's what I did:

1 large yellow onion
1 large green pepper
3 carrots
1 bunch of celery
4 cloves of garlic, crushed
1½ tsp. dried basil
1½ tsp. dried oregano leaves
1 tsp. Italian seasoning
½ tsp. black pepper
1 Bay Leaf
2 cans petite diced tomatoes
32 oz. container of Swanson's beef broth
1 pkg. Lipton soup mix (onion & mushroom)
6 cups of water
1 can Campbell's tomato soup
½ head of cabbage

Chop all veggies into bite-size pieces.  Spray a HUGE pot with nonstick spray.  Add first four veggies.  Sauté until tender.  (May need to add more spray.)  Add garlic and spices.  Stir and let cook another minute.  Add remaining ingredients, except cabbage.  Bring to a boil.  Add cabbage and reduce to medium heat.  Cook 10-15 minutes.  (This way the veggies still have a bit of a crunch.  I don't like my veggies cooked to death!)

The original soup says to use V8 juice.  I compared the nutritional info between V8 and tomato soup.  Campbell's soup has fewer calories, carbs, and sugar.  (The V8 does have more fiber, though.)  I don’t care for mushrooms, so I didn’t add those.  I used beef broth instead of water and bouillon.  The garlic and Italian spices were also part of my tweaking. 

I am on Day 4.  One pot of soup lasted me all four days.  I basically had 2 extra large bowls per day . . . so it made 8 extra large bowls . . . maybe 16 cups???

Hope this helps!  Good luck!