Hearty Vegetable Soup - cooking recipe

Ingredients

7 c. water
1 (28 oz.) can tomatoes, chopped
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
1 (10 oz.) pkg. frozen peas
1 (10 oz.) pkg. frozen baby limas
1 (10 oz.) pkg. frozen whole kernel corn
4 chicken bouillon cubes
2 tsp. salt
1 bay leaf
1/4 tsp. pepper

Preparation

Combine all ingredients in a 4-quart Dutch oven.
Bring to a boil.
Reduce heat and simmer 1 hour or until vegetables are tender.
Makes 12 to 14 servings.