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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 11 |
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This fresh-tasting soup is packed with colorful nutritious vegetables, writes Vera Bathurst of Rogue River, Oregon. I've recommended it to my friends for years. Ingredients:
2 cans (one 49 ounces, one 14-1/2 ounces) reduced-sodium chicken broth |
2 celery ribs, thinly sliced |
1 medium green pepper, chopped |
1 medium onion, chopped |
2 medium carrots, chopped |
1 envelope onion soup mix |
1 bay leaf |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
1 can (14-1/2 ounces) diced tomatoes, undrained |
Directions:
1. In a Dutch oven, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add tomatoes; heat through. Discard bay leaf. Yield: 11 servings (about 3 quarts).
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