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

In large saucepan combine first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Meanwhile cube bread; place cubes on baking sheet. Toast in 350 degree oven 10 minutes, set aside. Remove bay leaf from soup and top each serving with toasted cubes and spoonful of sour cream.