3 tablespoons vegetable oil
1 pound carrots, sliced
1 (15 ounce) can tomato paste
2 bunches celery, chopped
1 cup mixed vegetables
1 cup milk
1 8 ounce can tomato paste with lemon juice
1 tablespoon distilled white vinegar
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon garlic powder
1 tablespoon dried oregano
1/2 teaspoon dried basil
Heat oil in a large saucepan over medium heat. When oil is hot, add carrots and toss lightly to coat. Cook until carrots are tender, about 5 minutes. Remove from heat.
In a mixing bowl, whisk together tomato paste, celery, mixed vegetables, milk, tomato paste with lemon juice, vinegar, salt, sage, thyme, parsley, garlic powder, oregano and basil. Mix thoroughly. Serve hot.
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