Vegetable Soup

Hearty Vegetable Soup                       Nancy Harrison

INGREDIENTS:

3/4 cup chopped celery 3/4 cup chopped onion 1 cup chopped carrots 1 (14.5 ounce) can diced tomatoes, drained 3 cups tomato-vegetable juice cocktail 2 cups water 1 leek, chopped 1 potato, peeled and cubed 1 (15 ounce) can peas, drained

1 (15 ounce) can whole kernel corn, drained 2 (15 ounce) cans garbanzo beans, drained 1 cup long-grain white rice 1 tablespoon soy sauce 1/4 teaspoon dried thyme 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder 1 teaspoon dried dill weed

DIRECTIONS:

1.	In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
2.	Bring to a boil, reduce heat and simmer for 30