ADVOCATE-TESTED RECIPE

Stewed Tomato Soup

Serves 6 to 8. Recipe is by Julie Kay.

2 (28-ounce) cans stewed tomatoes

1 (15-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1 large onion, chopped

3 stalks celery, chopped

1 green bell pepper, chopped

1 cup water

2 cups chicken broth

1 teaspoon basil

1 teaspoon Italian seasoning

1 teaspoon black pepper

1 teaspoon sugar

1. Put all ingredients into slow cooker and cook on Low for 6 to 8 hours.

2. Remove and serve with French bread, salad or sandwich.