Cauliflower Tomato Soup

Ingredients

• 1/4 cup sliced leek (white portion only)
• 1/4 cup chopped celery
• 1 tablespoon butter or margarine
• 1 (10.75 ounce) can condensed tomato soup, undiluted
• 1 1/4 cups water
• 1 cup fresh cauliflowerets
• 1/2 cup frozen peas
• 1/4 teaspoon dill weed
• 1/4 teaspoon salt

Directions

1. In a saucepan, saute leek and celery in butter until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 12-16 minutes or until the vegetables are tender.