3/4 cup margarine, melted
2 (8 ounce) cans chopped celery
1 onion, chopped
4 cups chicken broth
1 1/2 cups water
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried basil leaves
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 teaspoons crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried sage
1/4 teaspoon dried marjoram, crushed
1 teaspoon dried onions
Peel celery and onion and quarter them. Place the celery mixture in a large stockpot, and stir over medium heat until boiling. Add enough water to cover by about 3 inches. Cover, and bring to a boil. Reduce heat, and simmer over medium heat, stirring occasionally, until vegetables are tender, about 45 minutes.
In a large saucepan, combine broth, water, oregano, basil, rosemary, oregano, basil and rosemary. Bring to a boil, and stir in marjoram, sage, marjoram, salt, pepper flakes, oregano, basil, rosemary and marjoram. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Remove from heat, add oregano mixture and 2 teaspoons crushed red pepper flakes. Stir to coat.
When the mixture is hot, stir in onions and celery. Spoon over meat, rice, or pasta in slow cooker. Continue to simmer for about 5 to 10 minutes, or until heated through. Serve hot, or at room temperature.