Ingredients
- 4 carrots, sliced in bite-size pieces
- 1/2 head of celery, chopped
- 1 large onion, chopped
- 1/2 cup (125 mL) parsley, chopped
- 2 leeks, sliced
- 1/2 cup (125 mL) vegetables, to taste
- Fine herbs, salt and pepper
- 1 can (28 oz; 796 mL) whole tomatoes, coarsely chopped, with juice (or 6 fresh tomatoes, peeled and coarsely chopped)
- 10 tsp (50 g) broth (chicken, beef or vegetable)
- 8 cups (2 L) water
Steps
- Bring the water to a boil in a saucepan big enough to hold all the vegetables.
- Add the vegetables (except the tomatoes) and let simmer for 20 minutes.
- Add the tomatoes and broth, without salt or fat.
- Let simmer for another 5 minutes.
