7 c. water
1 (28 oz.) can whole tomatoes, chopped
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
1 (10 oz.) pkg. frozen peas
1 (10 oz.) pkg. frozen baby lima beans
1 (10 oz.) pkg. frozen whole kernel corn
4 chicken bouillon cubes
1 tsp. salt
1 bay leaf
1/4 tsp. pepper

Combine all ingredients in a 4 quart Dutch oven; bring to a boil. Reduce heat and simmer 1 hour or until vegetables are tender. Yields: 12 to 14 servings.