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Ingredients
- 1 (28 ounce.) can whole tomatoes
- 1 1/4 c. minced onion
- 1 1/4 c. sliced celery
- 1 clove garlic
- 3 c. water
- 2 teaspoon beef bouillon
- 1 teaspoon whole basil
- 1/2 teaspoon thyme
- 1 bay leaf
- 6 celery leaves
Directions
- Combine tomatoes, onions, sliced celery, garlic, water, bouillon granules, basil, thyme and bay leaf in large dutch oven stirring well. Bring to boil. Cover; reduce heat and simmer 1 hour, stirring occasionally. Remove bay leaf. Place 1 to 2 c. of warm tomato mix in electric blender. Process until smooth. Transfer mix to large saucepan. Repeat with remaining mix. Cook over medium heat until warm. Label soup into serving bowls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1424g | |
| Calories 175 | |
| Calories from Fat 12 | 7% |
| Total Fat 1.39g | 2% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 602mg | 25% |
| Potassium 1510mg | 43% |
| Total Carbs 38.29g | 10% |
| Dietary Fiber 11.5g | 38% |
| Sugars 18.16g | 12% |
| Protein 6.36g | 10% |
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