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Source: Taste of Home Cookbook

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Serves: 11 (about 3 quarts)
Prep Time: 15 minutes
Cook Time: 20 minutes
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2 cans chicken broth, low-sodium (one 49 ounces, one 14-1/2 ounces)
2 celery stalks, thinly sliced
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, chopped
1 envelope onion soup mix
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon Pepper
1 can diced tomatoes, (14-1/2 ounces) undrained

In a saucepan, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add tomatoes; heat through. Remove bay leaf.

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