Ingredients

• 5 stalks celery
• 6 lg. carrots
• 3 med. onions
• 1 tomato
• 1 lg. can College Inn broth
• 1/2 can water
• 2 beef bullion

Directions

1. Sweat out 1 1/2 of the onions in olive oil until they are translucent.

2. Add remaining ingredients (including other 1 1/2 onion). When all vegetables are soft, blend with a hand blender.

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