Loaded Vegetable Soup - cooking recipe

Ingredients

1 (14 1/2 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (16 ounce) bag frozen corn
1 (16 ounce) bag frozen peas
1 (16 ounce) bag lima beans
4 carrots, chopped
2 onions, diced
2 garlic cloves, crushed
4 stalks celery, sliced
4 -5 medium potatoes, cubed
1 (16 ounce) bag okra (optional)
1/4 cup instant chicken bouillon granules (or to taste)
1 tablespoon sugar
1 teaspoon black pepper
2 tablespoons dried parsley
1 teaspoon thyme
1/2 teaspoon tarragon
2 bay leaves
water

Preparation

Get a large stock pot,fill half way with water.Turn heat to medium.
Add your vegetables.Do not thaw your frozen vegetables before adding to water.Season,stir,and cover.Cook about 2-3 hours stirring every 45 minutes or so,adjust heat as needed.Add cooked pastas,or rice if you'd like.You can also freeze this for up to 3 months.