Potato-Vegetable Chowder - cooking recipe

Ingredients

5 c. vegetable broth
1 c. tomato or vegetable juice
1 c. peeled chopped tomato
1 c. chopped carrots
1 c. green or yellow wax beans
1 c. chopped onions
1 c. sliced zucchini
1 c. chopped leek
2 c. diced unpeeled red potatoes
1 cheesecloth bag fresh herbs
2 tsp. salt

Preparation

Bring liquid to a boil in a deep soup kettle.
Add all vegetables and seasonings.
Simmer, partially covered, until vegetables are tender.
Serve with crusty whole wheat bread.