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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I received this recipe from my sister who worked as a dietitian for years. I always make a batch when my family gathers for the holidays.Lucille Franck, Independence, Iowa Ingredients:
2 small carrots, grated |
2 celery ribs, chopped |
1 small onion, chopped |
1/2 cup chopped green pepper |
1/4 cup butter, cubed |
2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth |
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained |
1 tablespoon sugar |
1/4 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
Directions:
1. In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2 quarts).
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