It is so cold here! Yesterday it was like 16 degrees and I am not happy about it so dinner yesterday was this yummy soup and grilled cheese sandwiches, nothing like a little comfort food to pick you up. The recipe comes from a great little cookbook I have called “Betty Crocker Soups and Stews”. Super easy and super yummy, two of my favorite things.
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
2 stalks celery, coarsely chopped (about 1 cup)
2 carrots, coarsely chopped (about 1 cup)
(I also added 1 onion, chopped)
2 (28 oz each) cans Italian style tomatoes, undrained
2 cups water
1 teaspoon dried basil leaves
1/2 teaspoon pepper
2 (14 oz each) cans chicken broth (or vegetable broth for vegan)
1 In large pot, heat oil over medium high heat. Cook garlic, celery and carrots (and onion, if using) in oil 5 – 7 minutes, stirring frequently, until carrots are crisp tender.
2 Stir in tomatoes then water, basil, pepper and broth. Heat to boiling then reduce to low.
3 Cover and simmer 1 hour, stirring occasionally.