Ingredients Jump to Instructions ↓

  1. 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

Instructions Jump to Ingredients ↑

  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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