1 small onion, chopped
1 medium carrot, grated
garlic or garlic powder to taste
1 can 28 oz. tomatoes crushed
1 can 14 oz. chicken broth
1/2 t. salt
1/2 t. thyme
1/4 t. pepper
1 T. red-wine vinegar
Optional: sour cream on top
Heat oil and saute onions and carrots with garlic. Stir in crushed tomatoes, chicken broth, salt, thyme, and pepper. Heat to boiling and then simmer for 15 minutes. Let cool and stir in vinegar. Makes 4 cups.
