Tomato Soup II

Ingredients

1 tablespoon extra virgin olive oil

1 cup onion, chopped

2 cloves garlic, minced

½ cup carrot, sliced into thin rounds

¼ cup celery, sliced

2 (28 ounce) cans crushed tomatoes

3 ½ cups chicken or vegetable stock (see our stock recipes)

1 tablespoon Worcestershire sauce

1 teaspoon salt

½ teaspoon dried thyme

freshly ground black pepper to taste

4 drops hot pepper sauce

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

2. Add carrot and celery; cook until tender, stirring often. Stir in tomatoes, stock, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat, cover and simmer 20 minutes, stirring often.

Serves approx 6 to 8