Tomato Soup 3 Recipe

  • 12 bay leaves inch a cloth bag
  • 1 peck tomatoes (32 cup)
  • 1 pepper (green, red or yellow) (large)
  • 1 bunch celery
  • 6 onions
  • 1/2 cup Butter melted
  • 3/4 cup sugar
  • 3/4 cup flour
  • 3 tablespoons pickling salt
  • 1 clove garlic
  • 1 tablespoon pepper
Cook bay leaves, tomatoes, pepper, onion and celery together. Cook until all ingredients are soft approximately 1 1/2 hours.

Drain ingredients through a sieve or strainer.

In a large kettle add butter, sugar, flour, pickling salt, garlic and pepper.

Add 1/2 C. of the tomato juice; then 1 C to mix ingredients. Mix well. Then add all of the tomatoes. Mix well.

Bring to a boil, put into jars, and seal.

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