2 tbsp Olive oil
1 small white onion, diced
2 stalks celery, diced
2 cups pickled vegetables (beans, asparagus, mushrooms)
1-28 ounce can diced tomatoes
3-4 dashes of Worcestershire sauce
2 cups vegetable broth
2 tsp horseradish
Dash of celery salt
Toasted pumpernickel bread for croutons (optional)
Heat olive oil in a soup stock pot.
Add onion and celery and cook until onions sweat.
Add remaining ingredients, except croutons and stir well to combine.
Bring to a boil then lower heat to a simmer.
Cook about 20 minutes, stirring occasionally.
Top with croutons.
Makes about 8 one cup servings.
Courtesy: Cindy Krzykwa