2 cans (one 49 oz, one 14 1/2 oz) 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 oz) diced tomatoes, undrained
in a saucepan combine the first 9 ingredients; bring to a boil over medium heat. reduce heat; cover and simmer for 15-20 minutes or until veggies are tender. add tomatoes; heat through. remove bay leaf.
11 servings
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