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Ingredients:
3 cups potatoes, peeled and cubed into 1/2 inch squares
2 cups carrots, peeled and cubed into 1/2 inch squares
2 1/2 cups zucchini, peeled and cubed into 1/2 inch squares
10 cups chicken stock
1 kg Herbed Tomato Base Sauce
salt and pepper to taste

Procedure:
1. Simply place the potatoes, carrots and zucchinis into a large soup pot.
2. Add the chicken stock and bring to a boil.
3. Once boiling, lower heat and allow to simmer.
4. Add the herb tomato base sauce and mix well.
5. Once vegetables are tender, remove from heat and season to taste with salt and pepper.

Yield: 13-15 servings