Tomato Vegetable Soup - cooking recipe

Ingredients

1 (28 oz.) can whole tomatoes, chopped with juice
1 (8 oz.) can Contadina tomato sauce
4 cloves garlic, minced
1 tsp. salt
2 medium zucchini, sliced in quarter slices
1 (10 1/2 oz.) can Campbell's tomato soup
3 soup cans water
1 medium onion, chopped
1 large rib celery, chopped
2 chicken bouillon cubes
1/2 tsp. black pepper
1 (16 oz.) whole kernel corn, drained

Preparation

Add
all
ingredients, except zucchini and corn, to a 3 quart saucepan.
Bring
to
a boil, reduce heat and simmer 20 minutes. Add
zucchini;
simmer
another 20 minutes, then add corn and cook 5 minutes more.
Serve hot.