Vegetable Soup

Serves 16

7 cups water

1 can whole tomatoes

4 chicken bouillon cubes

1 cup onion, chopped

1 cup carrots, thinly sliced

1 cup potatoes, raw, diced

1 package frozen peas

1 package frozen baby lima beans

1 package frozen corn

1 tablespoon salt

1 bay leaf

½ teaspoon sweet basil leaves

¼ teaspoon dill seed

¼ teaspoon pepper

Combine ingredients in a large heavy saucepot. Over medium heat, bring mixture to a boil; reduce heat and simmer for about 1 hour, or until vegetables are tender.

70 Calorie