46 oz. can pineapple juice
1/2 c. tapioca
16 oz. can peaches (diced), drained
15 oz. can pears (diced, drained)
21 oz. can blueberry pie filling
1 c. blueberries (frozen)
15-1/4 oz. can pineapple (crushed)
6 oz. can grape juice (frozen)
Bring 1/2 of juice to a boil; stir in tapioca and boil 4 minutes. Turn off heat and add rest of juice. Mix well and add rest of ingredients. Put in refrigerator and chill well before serving. Serve soup with sliced bananas on top. Yields 24 1/2-cup servings.
Calories: 94; fat: 0.1 grams; saturated fat: 02. grams; sodium: 3.86 milligrams; carbohydrates: 24.2 grams; dietary fiber: 0.8 grams; protein: 0.4 grams.