Village Journals
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Tomato Soup II
Tomato Soup II
Submitted by Pam
Tomatoes are slowly cooked with onions and celery, then pureed and strained and cooked again with seasonings to make a thick, smooth soup.
Serves 52 quarts
Prep time: 60 minutes
Cook time: 180 minutes
Total time: 240 minutes
Calories: 147.81
Calories from Fat: N/A
Total Fat: 4.31 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 23.90 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 3.35 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
14 quarts ripe tomatoes, chopped
7 onions, chopped
2 stalks celery, chopped
3 tablespoons chopped fresh parsley
3 bay leaves
0.25 cup salt
0.375 cup white sugar
2 teaspoons seasoning salt
1 teaspoon ground black pepper
1 teaspoon garlic salt
Directions
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.
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.
Submitted by Pam
Tomatoes are slowly cooked with onions and celery, then pureed and strained and cooked again with seasonings to make a thick, smooth soup.
Serves 52 quarts
Prep time: 60 minutes
Cook time: 180 minutes
Total time: 240 minutes
Calories: 147.81
Calories from Fat: N/A
Total Fat: 4.31 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 23.90 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 3.35 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
14 quarts ripe tomatoes, chopped
7 onions, chopped
2 stalks celery, chopped
3 tablespoons chopped fresh parsley
3 bay leaves
0.25 cup salt
0.375 cup white sugar
2 teaspoons seasoning salt
1 teaspoon ground black pepper
1 teaspoon garlic salt
Directions
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.
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.