Herbed Tomato Vegetable Soup

[Guest guest]

1 medium onion - chopped

2 tablespoons butter

4 cups water and/or veg broth

1 28oz can diced tomatoes

2-3 carrots - thinly sliced

2-3 celery stalks - chopped

1 tablespoon veg bouillon granules

1/2 to 1 teaspoon sugar

1 teaspoon basil

1/2 teaspoon thyme

1/4 teaspoon savory

1/8 teaspoon ground mace

1/8 teaspoon pepper

salt - to taste

hot pepper sauce - to taste

 

In pot cook onion in butter until tender, but not brown. Add

water/broth, undrained tomatoes, carrots, celery, bouillon granules,

and all spices.

 

Bring to boil. Reduce heat; cover and simmer about 40 minutes or

until vegetable are tender.

 

Near the end of cooking you can add a can of white bean (drained and

rinsed) and pasta. Increase the liquid if adding pasta to the soup.

 

Note: I use very little salt and increase the amount of all the other

spices (except sugar) in this soup. It is really a matter of personal

taste - I go towards the spicy side by adding a fair amount of hot

pepper sauce (Tabasco).