Tomato Soup
Ready In: 35 mins
Serves: 10-12
Ingredients
- 2 quarts canned tomatoes
- 1 medium onion, diced
- 4 stalks celery
- 1 green bell pepper
- 1 whole clove
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 1⁄2 tablespoons flour
- 1 cup butter
tomato soup 2
- 14 quarts canned tomatoes
- 9 large onions
- 2 bunches celery
- 4 large green peppers
- 24 whole cloves
- 14 tablespoons sugar
- 9 tablespoons salt
- 13 tablespoons flour
- 1⁄2 lb butter
Directions
- Grind tomatoes, onions, peppers, celery, leaves from celery(for flavor), and clove.
- Boil in large pot until tender; strain.
- Place in pot and add sugar, salt and butter.
- Boil for 10 mins., stirring often.
- Mix enough water with flour to make a smooth paste. Add to boiling soupand stir until thickened and smooth.
- ** Under the ingredients for regular portions, are the ingredients for canning. The directions are the same with a few additions for the actual canning part.
- Pour into sterilized bottles, cover with lids.
- Place bottles in hot water bath and process for five minutes, boiling.
- Seal and store.
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