Lemony Vegetable Soup

8 cups low sodium chicken broth (6 cans (10-1/2 oz each) ready-to-serve low sodium can be used)
1/2 lemon, cut in cartwheel slices
1 can (about 14-1/2 oz) diced, peeled tomatoes (no salt added)
2-1/2 cups potatoes, peeled and cubed (1 lb)
1 1/4 cups carrots, peeled and thinly sliced (3 medium)
1 cup celery, sliced (2 stalks with leaves)
1 cup onion, chopped
2 cloves garlic, minced
1/2 tsp poultry seasoning
1/4 tsp pepper

In saucepot bring broth and lemon slices to bowl; reduce heat and simmer, uncovered, 15 minutes. Discard lemon slices.

Add remaining ingredients; bring to boil. Reduce heat; simmer, uncovered, 30 to 40 minutes until vegetables are crisp and tender.

Makes 8 ( 1/4) cup servings
Source: Sunkist Growers, Inc.