4 c. cubed potatoes
3 med. tomatoes, peeled and chopped (2 c.) or 2 c. canned tomatoes
1 c. chopped carrot
1 c. chopped celery
4 c. beef broth
1 sm. bay leaf
2 slices pumpernickel bread
1 c. sour cream or 1 c. low - fat yogurt

In large sauce pan combine first 6 ingredients. Bring to boiling. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Meanwhile, cube bread; place bread cubes on baking sheet. Toast in 350 degree oven for 10 minutes; set aside. Remove bay leaf from soup. Top each serving with toasted cubes and a dollop of sour cream. Makes 8 servings.