Instructions: Dice to 1/4 inch pieces the carrots, celery and onions. Slice green beans into 1 inch pieces. Peel and deseed tomatoes and coarsely chop them keeping juice. Chop garlic.

Heat oil in a heavy bottomed large pot, add carrots, onions, celery, salt, pepper, celery salt and garlic. If using dried herbs add now. If fresh add 5 minutes before serving. Saute (5-7 minutes until transparent. Cover to retain natural juices. Add tomatoes and juice.

Cover and bring to a boil.

To correct consistency - add water if needed, cook with lid off if too thin. Simmer 20 minutes. Add remaining veggies and sugar (and herbs if using fresh). Bring to a boil and simmer for 5 minutes. Soup is now ready to serve.

Notes: For extra protein in a vegetarian diet add 2 cups lentils.

Storage: Can be stored and kept in a sealed container, refrigerated for 1 week or frozen for 3 months.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.