Vegetable Soup

Vegetable Soup 

1 cup chopped onion

2 (14.5 ounce) cans stewed

tomatoes

5 cups water

1 tablespoon salt

2 cubes beef bouillon cube

2 carrots, chopped

2 stalks celery, chopped

1 russet potato, chopped

1/4 teaspoon dried thyme

1 bay leaf

1/4 teaspoon dried basil

1. In a large stock pot add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil.

2. Cover and cook until vegetables are tender, approximately 30 to 45 minutes
3. Allow it to cool down and serve warm!