Vegetable Soup - cooking recipe

Ingredients

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

Preparation

Boil skinned chicken in pieces for 2 hours to obtain broth. Add vegetables and other leftover vegetables (green beans, corn). Bring to boil and simmer 1 hour. Soup will keep 1 week and can be frozen. Serves 6 to 8.