Brussels, Potato and Tomato Soup Recipe

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This soup was created on New Year's Day 2004. It is very simple to make and can be done within an hour and a half.

Yield: About 6 servings

• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 celery stalk, sliced
• 2 tablespoons plus 4 cups water
• 1 tablespoon virgin olive oil
• 1 large carrot, quartered and sliced
• 4 medium red potatoes, quartered and sliced
• 1 6-ounce can salt-free tomato paste
• 6 brussels sprouts, cleaned and quartered
• 1 tablespoon low-salt soy sauce
• 1 tablespoon dried basil
• 1 tablespoon dried tarragon
• 1/2 teaspoon celery seed

Place 2 tablespoons water into large soup pot. Add onion, garlic and celery. Stir and saute over medium heat for about 5 minutes.

Add remaining 4 cups water and the rest of the ingredients to the pot. Bring to a slow boil. Lower heat and simmer for one hour, covered.