Manhattan clam chowder

Ingredients

• 2 med carrots, chopped
• 1 onion, chopped
• 2 stalks celery, chopped OR ¼ bunch parsley, chopped
• 2 T. olive oil
• 1 28-oz can diced tomatoes
• 1 cup boiling water
• 1 tsp. Better Than Bouillon vegetable bouillon
• 3 cans chopped clams with their juice
• 1 can sliced new potatoes
• salt and pepper to taste

Directions

Saute vegetables in olive oil. Add tomatoes and clams (with their juice). Mix the 1 tsp. Better Than Bouillon with the boiling water and add to soup. Add new potatoes and heat through. Terrific the next day!