1 c. (2 stalks) chopped celery
1 sm. onion, chopped
1 carrot, grated
1/2 green pepper, chopped
1/4 c. butter
4 1/2 c. chicken broth, divided
1 qt. fresh tomatoes, peeled & chopped
1/2 tsp. salt
1/4 tsp. pepper
4 tsp. sugar
1/4 c. flour

Saute celery, onion, carrot and green pepper in butter in large heavy pan. Add 4 cups broth, tomatoes, salt, pepper and sugar; heat to boiling. Reduce heat; simmer for 20 minutes. Blend flour with remaining 1/2 cup broth. Stir gradually into soup. Cook until slightly thickened, stirring frequently. Serve hot. Yield: 2 quarts.