RECIPE FROM "SANDY'S
Chunky Garden Tomato Soup
Contributed by Doree Donley
(When the tomatoes are coming on your vines faster than you can use them or give them away, here is a delicious solution!)
1 large onion, thinly sliced
1/3 cup finely chopped celery
3 tablespoons sliced carrots
3 tablespoons unsalted butter
8 large tomatoes, peeled, seeded, chop
8 cups chicken broth
3 tablespoons uncooked rice
1/2 teaspoon salt
thyme, to taste
freshly ground black pepper, to taste
1/3 cup finely chopped fresh parsley
In a saucepan, saute onion, celery and carrots in butter until soft but not brown.
Add tomatoes and a small amount of chicken broth. Simmer 20 minutes.
In a soup kettle, combine sauteed vegetables, remaining chicken broth and rice.
Season with salt, thyme and pepper.
Simmer 20 to 30 minutes.
Serve garnished with parsley.
Serves 8 to 10