Tomato Vegetable Soup - cooking recipe

Ingredients

1 (16 oz.) can tomatoes and juice
1 (14 1/2 oz.) can chicken broth
1 c. water
1/2 c. chopped carrot (1 large)
1/2 c. chopped celery (1 rib)
1/2 c. chopped potato (1 medium)
1/2 c. fresh green beans, cut into 1/2-inch pieces
1/4 c. chopped onion (1 small)
1/2 small clove garlic, minced
1/4 tsp. salt (optional)
1/8 tsp. marjoram
1/8 tsp. thyme
pinch of black pepper

Preparation

In a 3-quart saucepan, bring tomatoes, broth and water to boil.
Add vegetables and seasonings.
Return to boil.
Reduce to simmer and cook about 1 hour or until vegetables are tender. Yield:
about 5 3/4 cups.