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Tomato Soup Recipe

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

Contributor:  
Contributor:  
Carol Sandberg
Added: Sunday, April 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 bushel ripe Tomatoes (27 lb.)
14 stalks Celery, diced
10 medium Onions, diced
3 Green Peppers, diced
10 pieces Parsley
30 Whole Cloves
Bay Leaves

Directions:
Directions:
Combine above ingredients and cook until celery is soft. Run vegetables through a Foley Food Mill. In a bowl mix 2 c. brown sugar, 2 c. flour and 1/2 c. salt. Stir some of the hot vegetable mix into flour mixture. Put all together in a sauce pot. Add 1/2 lb. butter. Cook until it boils and thickens. Ladle into pint jars and can. Use 10 lbs. of pressure for 20 minutes. Dilute with milk to serve.

Number Of Servings:
Number Of Servings:
9 pints
Personal Notes:
Personal Notes:
This soup is soooo good on a cold winter day. It is so much tastier than Campbell's tomato soup! And it's so healthy.

 

 

 

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