Most of my soup recipes just evolve from making changes each time I make it. This started one night when I wanted soup and didn't have anything but an onion, very little celery and one carrot. I've changed it every time but I really liked it last night. It is a way to use those few leftover veggies.

1 onion, chopped
1 carrot sliced
1 stalk celery, sliced and divided
1/4 bell pepper
1 small red potato, chopped with peel on
3 cups chicken broth
1 tsp salt sub (You guys can use salt)
1/2 tsp thyme or 2 twigs fresh
dash of pepper
1 Tbs flour
2 Tbs olive oil (or vegetable oil)
1 8 oz can tomato sauce (I use the No Salt Added)

Saute the the onion, 1/2 the celery in oil in a 3 qt sauce pan until tender. Sprinkle the flour over and continue stirring until it begins to stick to the bottom. Add the chicken broth. Pour this into the blender and blend until smooth. Return it to the saucepan, add the remaining ingredients, cover and simmer for 30 minutes or until the veggies are tender. It helps to hold back the potatoes for about 10 minutes to keep them from being too mushy.