Vegetable Soup

Vegetable Soup

1 gallon chicken or beef stock*
2 (15 oz) cans diced tomatoes with juice
1 1/4 cups celery chopped
1 1/2 cups onion, chopped
1/2 teaspoon black pepper
1/8 cup dried parsley
1 tablespoon garlic ganulated
1 1/2 cups frozen whole kernel corn
1 1/4 cups can carrots sliced and drained
1 3/4 cups green beans, cut and drained
1 1/4 cups can green peas, drained

Combine stock, tomatoes, celery, onon, pepper, parsley, and granulated garlic. Bring to boil. Reduce heat and cover. Simmer for 20 minutes. Add corn, carrots, green beans, and green peas. You can combine frozen and canned vegetables. Cover and simmer for 15 minutes or until vegetables are tender.

*I normally just use water with bouillion cubes
*I also add cubed potatoes