Speedy Vegetable Soup - cooking recipe

Ingredients

2 cans (one 49 oz., one 14-1/2 oz.) low-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 tsp. garlic powder
1/4 tsp. pepper
1 can (14-1/2 oz.) diced tomatoes, undrained

Preparation

In a saucepan, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 - 20 or until vegetables are tender. Add tomatoes; heat through. Remove bay leaf before serving.