Loaded Vegetable Soup

• 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

1. Get a large stock pot,fill half way with water.Turn heat to medium.
2. 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.

tomatoes, tomato paste, corn, frozen peas, beans, carrots, onions, garlic, stalks celery, potatoes, okra, sugar, black pepper, parsley, thyme, tarragon, bay leaves, water

Taken from www.food.com/recipe/loaded-vegetable-soup-155050 (may not work)