Vegetable Soup
- Serves 16
SERVES
Ingredients
- 7 cups of water
- 1 can (1-lb., 12-oz.) whole tomatoes
- 4 chicken bouillon cubes
- 1 cup chopped onion
- 1 cup thinly sliced carrots
- 1 cup diced raw potatoes
- 1 pkg. (10 oz.) frozen peas
- 1 pkg. (10 oz.
Directions
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 calories per serving.
