"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chunky Tomato Soup Recipe

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This recipe for Chunky Tomato Soup, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, August 6, 2006


2 tablespoons olive or vegetable oil
4 cloves garlic, chopped
2 medium stalks celery, coarsely chopped (about 1 cup)
2 medium carrots, coarsely chopped (about 1 cup)
2 cans (28 ounces each) Italian pear-shaped tomatoes, undrained
4 cups water
2 cans (141/2 ounces each) chicken broth
1 tablespoon chopped fresh or
1 teaspoon dried basil leaves
1/2 teaspoon pepper
2 bay leaves
8 slices hard-crusted Italian bread, each 1 inch thick

Heat oil in 4-quart Dutch oven over medium-high heat. Saute garlic, celery and carrots in oil. Stir in tomatoes; break up tomatoes coarsely. Stir in water, broth, basil, pepper and bay leaves. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Remove bay leaves.
Heat oven to 425. Place bread on ungreased cookie sheet. Toast bread about 6 minutes, turning once, until deep golden brown. Ladle soup into 8 bowls. Place one slice toast on top of soup in each bowl. Serve immediately.




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