Vegetable Soup

Ingredients

• 3/4 cup(s) chopped celery
• 3/4 cup(s) chopped onion
• 1 cup(s) chopped carrots
• 1 can(s) diced tomatoes (drained)
• 3 cup(s) tomato-vegetable juice cocktail
• 2 cup(s) water
• 1 leek (chopped)
• 1 potato, peeled and chopped
• 1 can(s) peas, drained
• 1 can(s) corn, drained
• 2 can(s) garbanzo beans, drained
• 1 cup(s) long-grain white rice
• 1 tablespoon(s) soy sauce
• 1/4 teaspoon(s) dried thyme
• 1/2 teaspoon(s) black pepper
• 1/4 teaspoon(s) garlic poweder
• 1 teaspoon(s) dried dill weed

Preparation

1. Directions
2. In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.


3. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.