Potato Tomato Soup Recipe

• 4 c. cubed potatoes
• 3 med. tomatoes, peeled & minced
• 1 c. carrots, minced
• 1 c. celery, minced
• 3 (10 1/2 ounce.) cans condensed beef broth
• 1 sm. bay leaf
• 2 slices pumpernickel bread
• 1 c. dairy lowfat sour cream

1. In large saucepan combine first 6 ingredients.
2. Bring to a boil.
3. Reduce heat; cover and simmer 20 min or possibly till vegetables are tender.
4. Meanwhile cube bread; place cubes on baking sheet.
5. Toast in 350 degree oven 10 min, set aside.
6. Remove bay leaf from soup and top each serving with toasted cubes and spoonful of lowfat sour cream.

potatoes, tomatoes, carrots, celery, condensed beef broth, bay leaf, bread, sour cream

Taken from cookeatshare.com/recipes/potato-tomato-soup-33373 (may not work)