Tomato Vegetable Soup
1 each: chopped medium onion, large rib celery, medium carrot, red bell pepper
1½ teaspoons olive oil
1 cup reduced-sodium beef broth
1 can (28 ounces) Italian plum tomatoes, undrained
¼ cup dry white wine
1 teaspoon lemon juice
¾ teaspoon celery salt
Pinch of crushed red pepper
Salt and pepper, to taste
1. Sauté onion, celery, carrot, and bell pepper in oil in large
saucepan until vegetables are tender, about 10 minutes. Stir
in remaining ingredients, except salt and pepper; heat to boiling.
Reduce heat and simmer, covered, until vegetables are tender about 15-18 minutes.
2. Process soup in food processor or blender until smooth; season
to taste with salt and pepper. Refrigerate until chilled.