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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This soup is sooo much better than the canned stuff! Years ago, I made this with fresh tomatoes for canning. I discovered I could make it up for lunch just using small amounts. I have changed the recipe by adding chicken stock and it makes the soup taste like it's cooked a long time. Ingredients:
2 tablespoons olive oil |
1/2 cup chopped onion |
1/2 cup chopped bell pepper (any color) |
1/2 cup chopped celery |
1 (15 ounce) can tomatoes (stewed or diced) |
1/2 cup tomato sauce |
1 cup chicken stock |
1 bay leaf |
salt and pepper |
1 tablespoon sugar (optional) |
Directions:
1. Heat the olive oil over med heat, add onions, bell pepper and celery and saute until soft (7-10 minutes).
2. Add tomatoes, sauce, chicken stock, bay leaf, salt & pepper and sugar.
3. Bring to a boil, reduce heat and simmer 10 minutes.
4. If soup is too thick, add water to correct consistency.
5. Serve with favorite grilled cheese sandwiches!
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