Ingredients
• SOUP BASE:
• 1 quart chopped fresh tomatoes
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onion
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dill weed
• 2 cups diced cooked potatoes
Directions: Combine soup base ingredients in pot; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool. May be frozen for up to 3 months.
• To prepare soup: Thaw soup base in the refrigerator. Transfer to pot, add 1-2 cups water; simmer for 30-40 minutes.
It has been my experience that potatoes don’t freeze well, however this recipe calls for potatoes. If you make the soup and it is nasty, give me a call and I will order you a pizza. :)
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