Homemade Vegetable Soup
2 large potatoes
½ package baby carrots (or carrot chips)
1 teaspoon dried minced onion
1 bay leaf
2 beef bouillon cubes
15 oz. Can corn, drained
15 oz can green beans, drained
15 oz can peas, drained
15 oz. Can diced tomatoes
Tomato juice
Dice potatoes and carrots into similar-size pieces. Put in dutch oven and add just enough water to cover. Add beef bouillon cubes, bay leaf, dried minced onion, and salt and pepper to taste. Bring to a boil and gently boil until potatoes and carrots are nearly done. Add corn, green beans, peas, and diced tomatoes; add salt and pepper to taste. Add enough tomato juice to cover all vegetables. Bring to a boil, reduce heat and simmer at least 20 minutes. Remove bay leaf and serve.
