2 (10 oz. ea.) cans condensed tomato soup (Campbell's)
2 (32 oz. ea.) boxes beef broth/stock (Swanson)
4 large carrots
4 or 5 medium red potatoes
4 or 5 celery stalks
1 onion
5 garlic cloves
1/3 cup olive oil
3 cups water (more if necessary)
1 tsp. rubbed sage
1 tsp. fresh finely chopped cilantro
1/2 tsp. curry powder
1/2 tsp. basil
1/2 tsp. oregano
salt and pepper, to taste

Chop onion into large chunks, or quarter and half the quarters. Finely chop garlic cloves, and put onion and garlic aside. Chop carrots, celery and potatoes into large bite sized pieces (don't be afraid to cut them too big as they will shrink and tender during the cooking process).

In a medium/large pot add onion and garlic and just enough olive oil to sauté the ingredients (about 1/3 cup should be more than enough). Cook on high heat, stirring frequently, until onions start to caramelize. Add carrots, potatoes, and celery. Pour enough water in pot to cover about half the vegetables (about 2 to 3 cups, more if necessary). Reduce heat to medium and let vegetables steam for about 10 to 15 minutes, stirring occasionally, until vegetables are beginning to soften.

Add tomato soups, beef broth and remaining ingredients. Stir until soup thins and mixes uniformly. Cover with lid, and reduce heat to low. Let slow boil for about 45 to 60 minutes stirring occasionally. Taste soup after about 40 minutes and add salt and pepper, to taste.

Serve and enjoy!

Serves about 8 to 10.

Submitted by: Trevor (Kansas City, MO)