Categories: Soup

Ingredients

• 1 T. vegetable oil
• 1 C. chopped onion
• 2 cloves garlic, minced
• 1/2 C. chopped carrot
• 1/4 C. chopped celery
• 2 (28 ounce) cans crushed tomatoes
• 1 quart vegetable stock
• 1 T. Worcestershire sauce
• 1 t. salt
• 1/2 t. dried thyme
• 1/2 t. ground black pepper
• 4 drops hot pepper sauce

Directions

1. Heat oil in a large Dutch oven over medium-high heat. Sauté onion and garlic until onion is tender.

2. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, stock, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

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