Vegetable-Potato Soup

• 4 c. potatoes, peeled and cubed
• 3 large carrots, peeled and sliced
• 3 large celery stalks, sliced
• 2 1/2 tsp. garlic powder
• 1 1/2 Tbsp. onion powder
• 8 c. fat-free chicken broth
• 1/2 c. canned chocolate tomatoes, drained
• 1 c. frozen peas
• 1 c. frozen green beans
• 1 tsp. dried dill weed
• 1/2 tsp. pepper

1. Lightly spray large soup pot or Dutch oven with nonfat cooking spray and heat over medium-high heat. Add potatoes, carrots and celery to pot; sprinkle vegetables with garlic and onion powder. Cook 2 to 3 minutes until heated.
2. Pour chicken broth in pan and bring to a boil over high heat.
3. Reduce heat to medium-low. Cover and simmer for 20 to 30 minutes until vegetables are tender and soft.
4. Add tomatoes, peas, beans, dill weed and pepper to vegetables.
5. Cook 5 to 7 minutes until heated through.

potatoes, carrots, celery stalks, garlic powder, onion powder, chicken broth, chocolate tomatoes, frozen peas, frozen green beans, dill weed, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51313 (may not work)