Vegetable Soup I

Ingredients

• 6 cups beef broth 
• 15 ounce tomato sauce canned
• 14.5 ounce canned tomatoes diced canned
• 1.5 cups carrots diced
• 1 cup celery chopped
• 0.1 teaspoon ground pepper black
• 0.5 cup onion chopped
• 1.3 cups potatoes diced
• 0.5 teaspoon salt 

Equipment

• sauce pan
• dutch oven

Directions

1. In a large saucepan or Dutch oven, combine broth, tomato sauce, tomatoes, carrots, potatoes, celery, onion, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir in salt.