GLUTEN FREE RECIPE: G.F. Garden Tomato Soup

1-cup chopped celery
1-small onion, chopped
1-medium carrot, shredded
1-small green pepper, chopped
¼-cup butter or margarine
4-cups chicken broth
4-cups chopped peeled tomatoes (about 7 medium)
2-tsp sugar
½-tsp curry powder
½-tsp salt
¼-tsp pepper
Potato flakes for thickening

In a 3 qt. saucepan, sauté celery, onion, carrot and green pepper in butter until tender
Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil
Reduce heat; simmer, uncovered, for 10 minutes, add potato flakes and simmer until desired thickness
*This is a good summer recipe for using your fresh tomatoes and peppers.

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