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Main Dishes Soup Recipe
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* Suggested oils in recipes to be used are Grape Seed oil, Olive oil, Flaxseed oil, Safflower oil

PHYTOCHEMICALLY RICH
TOMATO SOUP
Serves 4

Recipe from
Leanne Ely C.N.C.
Approx. Cooking Time
1 Hour

2 tablespoons olive oil
2 cloves garlic, pressed
1 medium stalk celery, minced
2 medium carrots, chopped
2 (28-ounce) cans whole Italian-style tomatoes -- undrained
1 1/2 cups water
1 teaspoon dried basil leaves
salt and pepper to taste
2 (14 1/2-ounce) cans chicken broth
( or 4 cups homemade chicken broth )

Calories Per serving: 164 Calories (kcal) 5g Total Fat (26% calories from fat), 6g Protein, 25g Carbohydrate, 0mg Cholesterol, 790mg Sodium, Food Exchanges 1 Grain(Starch), 0 Lean Meat, 2 Vegetable, 0 Fruit, 1 Fat, 0 Other Carbohydrates

Heat olive oil in a soup pot. Cook garlic, celery and carrots in olive oil for a few minutes, stirring frequently, until carrots are done, but still crisp. Stir in tomatoes, breaking up tomatoes coarsely. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. NOTE: If your kids freak out over "chunks" in their soup, feel free to throw this soup in a blender or food processor to "de-chunk" it!

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