Tomato Vegetable Soup

Tomato Vegetable Soup

  

  

      Ingredients

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                                

                       

                                 

 Directions

 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.