Potato-Tomato Soup - cooking recipe

Ingredients

4 c. cubed potatoes
3 medium tomatoes, peeled and chopped (2 c.)
1 c. chopped carrot
1 c. chopped celery
3 (10 1/2 oz.) cans condensed beef broth
1 small bay leaf
2 slices pumpernickle bread
1 c. sour cream

Preparation

In large saucepan, combine first 6 ingredients.
Bring to boiling.
Reduce heat; cover and simmer 20 minutes or until vegetables are tender.