Veggie Soup

After a weekend of party food and party food left-overs on Sunday, I wanted veggies, veggies and more veggies for dinner tonight. Here's what we had:

Tomato Vegetable Soup
1 28 oz. can crushed tomatoes
1 onion, diced
1/2 red bell pepper diced
3 stalks celery, diced
1 Tbsp olive oil
2/3 cup fresh bean dip
4 cups water
1 Tbsp fresh basil

Heat olive oil over medium heat.
Saute onion, pepper and celery.
Add tomatoes, water and bean dip mixture.
Bring to barely a boil and reduce heat to low until ready to eat.

We had this with crackers and it was a perfect meal for a rainy winter night. I had wondered if the peach salsa in the bean dip would make the soup taste odd, but it was a really good use of left-overs!