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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tomato Soup Recipe

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This recipe for Tomato Soup is from Carol's Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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