VEGETABLE SOUP

Ingredients

• 
  
• 2 large onions, chopped
• 4 celery ribs, chopped
• 1 large green pepper, seeded and chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 4 cups water
• 1 can (28 ounces) diced tomatoes, do not drain
• 2 cans of tomato soup
• 2 cups dices red potatoes
• 2 bags of frozen mixed vegetables
• 1 bag of lima beans- optional
• 1 bag of frozen corn
• 2 teaspoons chicken bouillon granules
• 1-1/2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper

Directions

1. In a Dutch oven, saute the carrots, onions, celery and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the remaining vegetables. Bring to a boil.
2. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender. Discard bay leaf.Yield: 14-16 servings (4 quarts). 
3. serve with crackers or cornbread