Tomato Soup

Ingredients

• 56 ounce tomatoes crushed canned
• 0.5 cup carrots chopped
• 0.3 cup celery chopped
• 0.5 teaspoon thyme leaves dried
• 2 cloves garlic minced
• 0.5 teaspoon ground pepper black
• 1 cup onion chopped
• 4 drops pepper sauce hot
• 1 teaspoon salt 
• 3.5 cups vegetable broth 
• 1 tablespoon vegetable oil 
• 1 tablespoon vegetarian worcestershire sauce 

Equipment

• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Saute onion and garlic until onion is tender.
3. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.