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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Meet the Cook: Delicious and filling are the words friends I've served this soup to use to describe it. Alone, it makes for a tasty lunch...or you can have it with a sandwich or crackers. Like an even heartier soup? Simply cube some of your leftover cooked chicken or roast and add. I've long enjoyed trying new recipes on my husband. He's a former agriculture minister of Saskatchewan...and my taste tester of 52 years! We have four grown sons and 11 grandchildren. -Frances McFarlane, Winnipeg, Manitoba Ingredients:
1 cup chopped celery |
1 small onion, chopped |
1 medium carrot, shredded |
1 small green pepper, chopped |
1/4 cup butter, cubed |
4-1/2 cups chicken or vegetable broth, divided |
4 cups chopped peeled tomatoes (about 7 medium) |
2 teaspoons sugar |
1/2 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
Directions:
1. In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Yield: 6 servings (1-3/4 quarts).
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