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Mom's Tomato Soup Recipe

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This recipe for Mom's Tomato Soup, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Mower
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Bushel Tomatoes, scalded & peeled (about 22)
4 Onions, quartered
4 Green Peppers, chunked
1 Lg. Celery Stalk, chopped
1/2 Lb. Margarine (not butter)
1/2 Cup Salt
1 Cup Flour
1-1/2 Cup Sugar

Directions:
Directions:
Cook tomatoes, onions, green peppers and celery until tender, strain through a colander. Place juice back into stock pot and discard vegetables. (You may puree some of the strained vegetables in a blender and put into the juice for a thicker soup, about 2 to 3 cups. Mix together margarine, salt and flour until smooth; add to soup. Stir in sugar and return to stove to boil. Simmer 1/2 hour. Bottle and process. Makes about 6 or 7 quarts. Recipe can be doubled.

 

 

 

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