Tomato Soup 18 Recipe

Servings: Makes 10 quarts.
  • 53 pounds tomatoes
  • 14 stalks celery - chopped
  • 10 onions
  • 3 green peppers
  • 25 whole cloves
  • 3 bay leaves
  • 1/2 cup salt
  • 2 cups brown sugar
  • 2 cups flour
  • 1 pound oleo
Cook vegetables with spices in bag; sieve. Mix flour, sugar, salt, together, take 2 C. of hot soup mixture and add to it. Then add to soup cooking until thick. Add butter (oleo) and put in jars. Process this for 10 minutes when you eat the soup you can add equal parts of milk or water. Enjoy.
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