Cook:
2 TBSP butter
2 TBSP oil
1 medium onion, chopped
1+ celery stock, diced
3+ carrots, diced
Add:
1 can stew tomatoes (I use 2+ cans, Italian style)
3 cups chicken broth
1 TBSP basil
1 TBSP parsley leaves
Salt and pepper to taste
Heat everything thoroughly with the lid on. I think the soup is better the second day. It is great served with grilled cheese or hot bread. Serves about 6.
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