Tomato Vegetable Soup - cooking recipe

Ingredients

1 (14 1/2 oz.) can diced tomatoes in juice
10 1/2 oz. can condensed chicken broth (reconstituted) or 2 1/2 c. ready to serve
1 c. water
1 large carrot, diced
1/8 tsp. marjoram
1 rib celery, diced
1 medium potato, diced
1/2 c. fresh green beans, cut into 1/2-inch pieces
1 small onion
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. thyme
pinch of black pepper

Preparation

In 3-quart saucepan, bring tomatoes, broth and water to boil. Add vegetables and seasoning.
Return to boil.
Reduce heat and simmer about 1 hour until vegetables are tender.
Yields about 5 1/4 cups.