Vegetable-Potato Soup - cooking recipe

Ingredients

4 c. potatoes, peeled and cubed
3 large carrots, peeled and sliced
3 large celery stalks, sliced
2 1/2 tsp. garlic powder
1 1/2 Tbsp. onion powder
8 c. fat-free chicken broth
1/2 c. canned chocolate tomatoes, drained
1 c. frozen peas
1 c. frozen green beans
1 tsp. dried dill weed
1/2 tsp. pepper

Preparation

Lightly spray large soup pot or Dutch oven with nonfat cooking spray and heat over medium-high heat. Add potatoes, carrots and celery to pot; sprinkle vegetables with garlic and onion powder. Cook 2 to 3 minutes until heated.
Pour chicken broth in pan and bring to a boil over high heat.
Reduce heat to medium-low. Cover and simmer for 20 to 30 minutes until vegetables are tender and soft.
Add tomatoes, peas, beans, dill weed and pepper to vegetables.
Cook 5 to 7 minutes until heated through.