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Ingredients
  • 1 tablespoon olive oil
  • ½ cup celery sliced
  • 1 cup carrots peeled and sliced
  • 1 tablespoon fresh oregano chopped
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil chopped
  • 6 tomatoes 2 pounds , quartered or 1 28 oz can of peeled tomatoes
  • note: 1½ cup low sodium broth Note: I use the Better Than Bouillon Organic Vegetable Base
  • 1½ teaspoon salt
  • ¼ teaspoon black pepper or to taste
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