3 tomatoes, peeled and seeded
1 celery, seeded and cut in 1/4 inch slices
1/4 cup water
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 cup chopped fresh tomato
1 cube chicken bouillon cube
1/2 cup water
1/2 cup olive oil
2 teaspoons chopped fresh basil
1 1/2 teaspoons dried oregano
1/2 teaspoon dried basil
1 (1 pound) loaf French bread, cut into 1 inch cubes
In a large saucepan, mix tomato, celery, chicken, onion, bell pepper, green bell pepper and green bell pepper.
Stir in onion salt, garlic powder, basil, oregano, parsley, tomato, bouillon cube and water.
Bring to a boil over medium heat, stirring constantly, and reduce heat to low. Caution: Do not allow to boil. Reduce heat to medium-low and simmer 5 minutes.
Return mixture to a slow boil, stirring constantly, and cook 6 minutes. Reduce heat to low and simmer 5 minutes more. Reduce heat to low and stir in olive oil and basil. Stir well and return mixture to a boil. Cover, reduce heat and simmer 10 minutes more.
Mix tomatoes, bread and soup in a large bowl.
⭐ ⭐ ⭐ ⭐ ⭐