Vegetarian Vegetable Soup - cooking recipe

Ingredients

2 c. sliced carrots
1 c. sliced celery
1 c. sliced onions
1 small turnip, peeled and diced (optional)
4 medium potatoes, peeled and diced
1 (16 oz.) can whole tomatoes, cut up
1 (16 oz.) can whole kernel corn, drained
salt and pepper to taste

Preparation

Place raw ingredients in a 5-quart kettle and cover with salt and peppered water.
Cook until tender.
Add tomatoes and corn (these make the soup) and heat through.
Serve with a sandwich for lunch or a first course at dinner.