Celery-Tomato Soup

• 1 Tbsp. margarine
• 4 c. celery, thinly sliced
• 2 medium onions, finely chopped
• 3 c. chicken broth, divided
• 1/4 c. fresh parsley leaves
• 1 tsp. diced thyme leaves
• 1/8 tsp. black pepper
• 2 (16 oz.) cans tomatoes including juice, pureed
• 1 tsp. sugar
• salt to taste

1. Melt margarine over medium heat.
2. Add celery and onion and 3 tablespoons chicken broth.
3. Cook, stirring frequently, 6 or 7 minutes until onion is soft.
4. If liquid begins to evaporate, add a bit more broth.
5. Add remaining chicken broth, parsley, thyme and black pepper.
6. Bring to boil, then cover, lower heat and simmer, stirring occasionally, about 20 minutes.
7. Add tomatoes, sugar and salt and stir to combine well.
8. Simmer, covered, an additional 5 minutes.

margarine, celery, onions, chicken broth, parsley, thyme, black pepper, tomatoes including juice, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=202821 (may not work)