Easy Vegetable Soup

• 2 medium baking potatoes
• 2 medium onions
• water to cover
• 15 oz. can tomatoes
• 15 oz. can butter beans
• 15 oz. can green beans
• 15 oz. can creamed corn
• 15 oz. can Veg-All mixed vegetables
• celery seed
• celery salt
• bay leaf
• red pepper
• 1 can chicken broth

1. Place chopped potatoes and onions into large pot; cover with water.
2. Cook until tender.
3. Add vegetables (except corn), chopping tomatoes.
4. Add desired seasonings and chicken broth.
5. Simmer over low heat for 45 minutes to 1 hour.
6. Add corn 10 minutes before end of cooking time to thicken.
7. Stir often to prevent sticking. Serve hot with fresh corn bread.
8. Makes about 3 quarts.
9. Freezes well.

baking potatoes, onions, water, tomatoes, butter beans, green beans, corn, mixed vegetables, celery, celery salt, bay leaf, red pepper, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937336 (may not work)