1 can (14 1/2 ounces) diced tomatoes, no-salt added, undrained 2 cans (14 3/4 ounces each) reduced-sodium chicken broth
1 cup water
1 can (15 ounces) sliced potatoes, drained
1 large rib celery, chopped (about 1/2 cup)
1 small onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
Pinch of black pepper
1 can (14 1/2 ounces) sliced carrots, drained
1 can (14 1/2 ounces) cut green beans, drained

 
Preparation Time: Approximately 15 minutes

Cook Time: Approximately 20 minutes

Heat the tomatoes, broth, water, potatoes, celery, onion, garlic powder, thyme and pepper in a sauepan over medium heat until simmering; simmer for 10 minutes.

Add the carrots and green beans and heat through.

Yield: 6 Servings