| | Directions | | In a large saucepan, sauté celery, onion and garlic in butter until tender. Stir in carrots, potato and water. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Stir in tomato juice, soup, tomatoes, parsley, oregano, basil, salt and pepper. Bring to boil. Reduce heat, simmer for 5 - 10 minutes or until veggies are tender. Stir in milk, heat through. Top each serving with croutons and Parmesan cheese. |
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| Ingredients | | - |  | 1 1/4 cups chopped celery |
| - | | 1/2 cup chopped onions |
| - | | 1 1/2 teaspoons minced garlic |
| - | | 2 tablespoons butter |
| - | | 2 carrots (chopped small) (medium) |
| - | | 1 potato (chopped small) (medium) |
| - | | 1 cup water |
| - | | 2 cups tomatoe juice |
| - | | 1 can tomato soup |
| - | | 1 can diced tomatoes |
| - | | 1 tablespoon fresh parsley |
| - | | 1 teaspoon oregano |
| - | | 1 teaspoon basil |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 cup milk |
| - | | 1 cup salad croutons |
| - | | 1/2 cup Parmesan cheese |
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