1 1/2 teaspoons salt
2 tablespoons garlic powder
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1 1/2 teaspoons dried thyme
2 1/2 teaspoons dried rosemary
1 cup chopped onion
1 1/2 teaspoons dried sage
1 cup chopped celery
1 1/2 cups diced potato
1 tablespoon cooking wine
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme, crushed
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 teaspoon dried thyme, crushed
1 teaspoon dried marjoram
1 teaspoon dried basil, crushed
1/4 teaspoon salt
2 tablespoons olive oil
1 (4 ounce) can tomato paste
1 cup water
1 tablespoon salt
In a medium saucepan, combine the salt, garlic powder, oregano, basil, thyme, rosemary, onion, sage, celery, potato, wine, oregano, basil, thyme, rosemary, marjoram, celery, potato, cooking wine, oregano, basil, thyme, rosemary, marjoram, celery and potato mixture. Bring mixture to a boil, stirring constantly.
Reduce heat to low and add olive oil, tomato paste, water, salt and seasoning salt. Bring mixture to a boil, stirring constantly. Stirring constantly, cook and stirring until just a thick soup. Reduce heat to low and add tomato paste.
Return mixture to a boil, stirring constantly. Cover and simmer, stirring constantly, for about one to two hours. Stirring occasionally, return mixture to a boil. Continue stirring, reduce heat to medium low and simmer for about one to two hours, or until a liquid is absorbed and the soup thickens. Season with salt and pepper.