7 c. water
1 (1 lb. 12 oz.) can whole tomatoes
4 chicken bouillon cubes
1 c. chopped onion
1 c. thinly sliced carrots
1 c. diced raw potatoes
1 (10 oz.) pkg. frozen peas
1 (10 oz.) pkg. frozen baby lima beans
1 (10 oz.) pkg. frozen corn
1 tbsp. salt (optional) or use less
1 bay leaf
1/2 tsp. sweet basil leaves
1/4 tsp. dill seed
1/4 tsp. pepper

Combine ingredients in a large heavy saucepot. Over medium heat, bring mixture to a boil; reduce heat and simmer for about 1 hour or until vegetables are tender. Makes 16 (1 cup) servings. 70 calories per 1 cup serving.