1 large onion, chopped
3 stalks celery, chopped
1 tomato, chopped
2 4 ounces chicken broth
1 1/2 cups cooking broth
1/4 cup dry milk powder
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon dried oregano
1 pound plum tomatoes, peeled and sliced
2 carrots, chopped
1/4 cup chopped celery
1 cup water
In a large skillet saute onion and celery in vegetable oil, until onion is translucent. Stir in tomato, chicken broth, dry milk powder, salt, thyme, basil, oregano, tomatoes and carrots. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring constantly. Stir in water and reduce heat.
Stir in potatoes, tomatoes, carrots and celery. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.