Otis Campbell'S Homemade Vegetable Soup - cooking recipe

Ingredients

6 c. chicken broth
4 medium potatoes, diced
1/2 onion, chopped
1/4 c. green pepper, chopped
1 handful uncooked rice
1/2 tsp. parsley
1/2 tsp. pepper
1 1/2 tsp. salt
1 (15 oz.) can tomato sauce
2 carrots, chopped
1/4 c. chopped celery (tops and pieces)
1 tsp. basil
1/2 tsp. dill
1 tsp. Worcestershire sauce

Preparation

Usually I boil skinned chicken pieces for about 2 hours to obtain the broth.
I add the listed items and other vegetable leftovers like green beans and corn if they are available.
Bring the broth to a boil and then simmer for about 1 hour.
The soup lasts well in the refrigerator for up to a week and can be frozen. Serves 6 to 8.