Speedy Vegetable Soup

This recipe is from Taste of Home Soups 2007 issue

Ingrediants:

2 cans (one 49 ounces, one 14-1/2 ounces) reduced-sodium chicken broth
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, chopped
1 envelope onion soup mix
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained

Directions:

In a Dutch oven, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add tomatoes; heat through. Discard bay leaf. Yield: 11 servings (about 3 quarts).

We tried this recipe for the first time Monday night. We had french bread with it.

On a scale of 1 - 5 my husband and I rated this soup a 3.

It was good, but it was a little plain. It could have used some more seasonings, it could have used some meat, it could have used something to thicken up the broth...