For 4 servings you will need:

1 stalk celery, finely chopped
1 leek, thinly sliced (use tender part of green stem also)
1 med. onion, finely chopped
3 tbsp. olive oil or salad oil
1 clove garlic, minced or pressed
3 chicken bouillon cubes
1 qt. water
1/2 tsp. each dried basil, oregano and thyme leaves
1/4 tsp. black pepper
1 can (1 lb.) tomatoes
2 tbsp. tomato paste
Salt
Sour cream for garnish

1. In a 2 1/2 to 3 quart saucepan or Dutch oven cook celery, leek and onion in heated oil until limp.

2. Mix in garlic, bouillon cubes, water, herbs and pepper, stirring until bouillon cubes dissolve. Simmer, uncovered, until vegetables are just tender, 6 to 8 minutes.

3. Mix in tomatoes (coarsely chopped, with liquid) and tomato paste. Cook gently about 10 minutes more. Taste and add salt, if needed.

4. Serve with a dollop of sour cream spooned over each portion.