Tomato Vegetable Soup
TOTAL TIME: Prep: 5 min. Cook: 50 min.
YIELD: about 8 servings (2 quarts).
Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.
Ingredients
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1 medium onion, chopped
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2 tablespoons butter
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4 cups water
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2-1/2 pounds fresh tomatoes, peeled and chopped
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2 medium carrots, diced
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1 celery rib, finely chopped
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3 chicken bouillon cubes
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1 teaspoon sugar
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1 teaspoon dried basil
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/8 teaspoon ground mace
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1/8 teaspoon pepper
Directions
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1.
In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.
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