Leftover Vegetable Soup

• 1 (32 oz.) can whole tomatoes, chopped
• 1 (16 oz.) can tomato sauce
• 1 medium onion, chopped
• 2 medium potatoes, peeled and cut into bite size
• 1 c. soup stock
• 1/2 tsp. ground oregano
• 1/4 tsp. sweet basil
• 1 Tbsp. sugar
• 1 Tbsp. butter or oleo
• 4 bay leaves
• salt and pepper to taste

1. Don't
2. throw away those leftovers.
3. Put them all into a freezer-safe
4. container and freeze them!
5. When you have sufficient vegetables, meats and/or gravies, place in a large pot. Add cooked,
6. whole tomatoes with juice, tomato sauce and soup stock. Add
7. seasoning, onion, potatoes, carrots and any other vegetables desired.
8. Bring to a boil;teduce heat and simmer until fresh vegetables are done.

tomatoes, tomato sauce, onion, potatoes, soup stock, ground oregano, sweet basil, sugar, butter, bay leaves, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440493 (may not work)