1 c. chopped celery
1 sm. onion, grated
1 carrot, grated
1/2 green pepper, chopped
1/4 c. butter
1 tsp. salt
4 1/2 c. chicken broth
1 qt. fresh tomatoes, peeled, chopped or 1 (28 oz.) can tomatoes
1/2 tsp. curry powder
1/4 tsp. pepper
1/4 c. flour

Saute celery, onion, carrot and green pepper in large heavy pan. Add 4 cups of the broth, tomatoes, salt, curry and pepper. Heat to a boil. Lower heat and simmer for 30 minutes. Blend flour with remaining 1/2 cup broth. Stir gradually into soup; cook until slightly thickened, stirring frequently.