JOANNE'S TOMATO SOUP
1 Quart Fresh tomatoes, peeled and chopped
1-2 Stalks Celery, chopped
1 Small Onion, chopped
1 Carrot, grated
½ Green pepper, chopped
1 Cup Fresh beans
1 Large Garlic clove, finely chopped
2 Tbs Olive oil
4½ Cups Chicken broth, divided
½ tsp Curry powder (optional)
½ tsp Salt
¼ tsp Pepper
2 tsp Sugar
2-3 Tbs Flour
In a skillet, sauté all vegetables except tomatoes in olive oil. Combine vegetables, tomatoes and 4 cups broth in 2 quart pot. Add seasonings, heat to boiling. Simmer for at least 20 minutes. Blend flour with remaining ½ cup broth. Stir gradually into soup, cook until thickened, stirring frequently. Serve.
Servings: 6
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