1 (4 ounce) can tomato soup
1 1/4 cups water
1/4 cup olive oil
1 1/2 cups diced onion
1 1/2 cups chopped celery
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 teaspoon dried oregano seeds
1/2 teaspoon dried basil leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried dill weed
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried sage
1 tablespoon dried sage
In a large saucepan over low heat, combine tomato soup, water, olive oil, onion, celery, basil, crushed red pepper flakes, oregano, oregano seeds, basil leaves, basil leaves, sage, marjoram and dill weed.
Reduce heat to low and stir in tomato mixture. Reduce heat to medium low and simmer until vegetables are tender and package is slightly dry.