Chunky Tomato Soup

• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 2 medium stalk celery, coarsely chopped (1 cup)
• 2 medium carrots, coarsely chopped (1 cup)
• 2 garlic cloves, finely chopped
• 2 (28 ounce) cans plum tomatoes, undrained
• 2 cups water
• 1 teaspoon dried basil leaves
• 12 teaspoon pepper
• 2 (14 ounce) cans vegetable broth

1. In a 5- to 6-quart Dutch oven, heat oil over med-high heat.
2. Add celery, carrots, and garlic; cook 5-7 minutes, stirring frequently, until carrots are crisp-tender.
3. Stir in tomatoes, breaking up tomatoes coarsely.
4. Stir in water, basil, pepper, and broth.
5. Heat to boiling; decrease heat to low.
6. Cover, simmer 1 hour, stirring occasionally; taste and adjust seasoning with salt and pepper.

olive oil, stalk celery, carrots, garlic, tomatoes, water, basil, pepper, vegetable broth

Taken from www.food.com/recipe/chunky-tomato-soup-485191 (may not work)