Recipes

Ingredients

• 1 c chopped celery
• ½ c green pepper, chopped
• 1 small onion, grated
• ½ lb carrots, grated
• ¼ c butter
• 4 ½ c chicken broth
• 1 qt tomatoes, peeled and chopped
• 1 t salt
• ¼ t pepper
• ¼ c flour

Directions

Sauté celery, pepper, onion and carrot in large heavy pan. Add 4 cups chicken broth, tomatoes, salt and pepper. Cook to boiling. Lower heat; simmer for 20 minutes. Blend flour with remaining 1/2 cup chicken broth until smooth. Stir into soup gradually; cook until slightly thickened. Makes about 2 quarts.