2 slices onion, chopped
4 c. cubed potatoes
3 med. tomatoes, peeled and chopped (2 cups)
1 c. chopped carrots
1 c. chopped celery
2 (10 1/2 oz.) cans condensed beef broth
1 can water
1 sm. bay leaf
2 slices pumpernickel bread
1 c. dairy sour cream

In large saucepan, combine first 8 ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender. In the meantime, cube bread. Place bread cubes on baking sheet. Toast in 350 degree oven 10 minutes; set aside. Remove bay leaf from soup. Top each serving with toast cubes and a dash of sour cream.