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TOMATO SOUP 25 Recipe

Ingredients
  • 2 carrots sliced and cooked (2 cans of carrots)
  • 1 celery, chopped
  • 1 onion, chopped finely (small)
  • 1/2 green pepper, chopped
  • 1/4 butter or margarine
  • 4 1/2 chicken broth
  • 4 tomatoes, chopped (should be 4 cups) (medium)
  • 4 sugar
  • 1/2 curry powder
  • 1/2 salt, optional
  • 1/4 pepper
  • 1/4 all purpose flour
Directions
In a dutch oven sauté onions, carrots, celery and green pepper in butter. Add 4 C. of broth, tomatoes, sugar, curry powder, pepper and salt. Let it come to a boil and simmer for 20 minute. Combine flour and remaining broth until smooth. Gradually add to soup. Bring to a boil, stir and cook for 2 minutes.
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