Tomato Soup II

This recipe has been in my family for years, the tomato soup is great, plus it can double as juice, so you can use it in many dishes all winter. Serve it as is, freeze it or can it!

• Preparation Time: 60 mins
• Cooking Time: 3 hr
• Total Time: 4 hr
• Calories: 139 Calories

Ingredients

• ⅜ cup white sugar
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• 2 stalks celery, chopped
• 3 tablespoons chopped fresh parsley
• 3 bay leaves
• 2 teaspoons seasoning salt
• ¼ cup salt
• 14 quarts ripe tomatoes, chopped
• 7 onions, chopped

Recipe Instructions

Step 1

Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.

Step 2

Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.