Tomato Corn Soup

This is one of our favorite soup recipes, adapted from one I found in my favorite vegetarian cookbook, well, actually my only vegetarian cookbook: The New Laurel's Kitchen.  (I'm a minimalist at heart!)

Ingredients:
1/2 cup chopped onion
1 stalk celery, chopped
1 clove garlic, minced

1 lb. frozen corn
28 oz. canned diced tomatoes
14 oz. water
1 t salt

1.  Saute onion, celery and garlic in a heavy pot.
2.  Add corn, tomatoes, water and salt.  Bring to a boil, reduce heat to low and simmer, covered about 1/2 hour.
3.  Puree it all!  (I tried using the food processor this time, but the blender works a lot better for this step.)
4.  Season to taste with Tony's and serve with cornbread.  YUM!

This also makes for a great pizza sauce!