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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Betty Crocker Ingredients:
2 tablespoons olive oil or 2 tablespoons vegetable oil |
2 medium stalk celery, coarsely chopped (1 cup) |
2 medium carrots, coarsely chopped (1 cup) |
2 garlic cloves, finely chopped |
2 (28 ounce) cans plum tomatoes, undrained |
2 cups water |
1 teaspoon dried basil leaves |
1/2 teaspoon pepper |
2 (14 ounce) cans vegetable broth |
Directions:
1. In a 5- to 6-quart Dutch oven, heat oil over med-high heat.
2. Add celery, carrots, and garlic; cook 5-7 minutes, stirring frequently, until carrots are crisp-tender.
3. Stir in tomatoes, breaking up tomatoes coarsely.
4. Stir in water, basil, pepper, and broth.
5. Heat to boiling; decrease heat to low.
6. Cover, simmer 1 hour, stirring occasionally; taste and adjust seasoning with salt and pepper.
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