Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
6 cups reduced sodium chicken or beef broth
1/2 teaspoon pepper
3 tablespoons parsley flakes
1 can stewed tomatoes	Drained and cut up
2 celery stalk	Washed, trimmed and diced
4 carrots	Peeled, washed, and sliced
1 onion	Peeled, washed, and diced
2 small potatoes	Peeled, washed, and diced
1 cup frozen mixed vegetable	(or assorted fresh)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle bring broth, pepper and parsley flakes to boil.
2	Add celery, tomatoes, onion, carrots, and potato.  Simmer about 30 minutes or until vegetables are tender crisp. Add frozen vegetables and heat through.	Cook until internal temperature reaches 135°F.