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Homemade Tomato Soup I

 
73

Homemade Tomato Soup I recipe

Yield

70

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free, High Fiber
 

Ingredients

17 pounds tomatoes
1 cup brown sugar
*
2 each onions
md
1 cup all-purpose flour
2 each hot Hungarian pepper
*
1 teaspoon allspice
ground
3 each celery
small bunches
1 teaspoon cinnamon
ground
1 each parsley leaves
large bunch
*
1 teaspoon cloves
ground
½ cup salt
coarse
¼ teaspoon black pepper
*
½ cup butter

Directions

Core the tomatoes and chop them coarsely.

Chop the onions, peppers, celery, and parsley coarsely, and divide equally, along with the tomatoes, between 2 very large, deep kettles.

Divide the salt between the 2 kettles, too.

Cover, bring to a boil, and simmer over medium-low heat for 1 hour, or until all vegetables are very tender.

Stir frequently. Put mixture through a sieve or food mill.

Transfer the purée to a large kettle.

In a medium bowl, combine all remaining ingredients except butter.

Add the seasonings gradually to the hot purée, beating in with a whisk.

Add the butter and whisk smooth. Bring to a boil, then simmer over medium low heat for 3 minutes.

Pour hot into 12 hot pint jars, leaving ½ inch head space.

Seal and process in hot- water bath for 15 min.

To serve, add one 11 ounce can cream of mushroom soup and 1 soup can of water to every pint of tomato soup base.

Heat and serve NOTE: You can also prepare the soup base by adding 1½ cups milk to it, or even using 1½ cups water.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 69436% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 14435mg 601%
Total Carbohydrate 36g 36%
Dietary Fiber 26g 104%
Sugars g
Protein 43g
Vitamin A 338% Vitamin C 418%
Calcium 25% Iron 40%
* based on a 2,000 calorie diet How is this calculated?

 

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