Vegetable Soup(Low Cholesterol) - cooking recipe

Ingredients

7 c. water
1 (1 lb. 12 oz.) can whole tomatoes, cut up
4 chicken bouillon cubes
1 c. chopped onion
1 c. thinly sliced carrots
1 c. diced raw potatoes
1 (10 oz.) pkg. frozen peas
1 (10 oz.) pkg. frozen baby limas
1 (10 oz.) pkg. frozen corn
1 Tbsp. salt
1 bay leaf
1/2 tsp. sweet basil leaves
1/4 tsp. dill seed
1/4 tsp. pepper

Preparation

Combine ingredients in a large pan.
Over medium heat, bring mixture to a boil; reduce heat and simmer for about 1 hour or until vegetables are tender.