With the cold weather arriving there is nothing better than warm tomato vegetable soup to warm you up. My mom and I use this recipe at the seasons harvest to use up all those extra tomato’s before they go bad. As an added bonus, this recipe is packed with vegetables and is perfect for those who are dieting or watching their weight. Beware, this recipe makes a lot!
**This recipe can be made for dinner or canned and saved for the entire winter and spring!
2 gallons tomatoes, peeled and cubed
12 C. of carrots, sliced (3 pds)
12 C. of celery, chopped (2 large bunches)
3 C. Green peppers, chopped (about 6)
6 C. Onions, chopped (about 4 large onions)
1/4 C. Salt
1/2 C. Sugar
1/4 oz. Parsley
1 cube of beef bullion per qt. jar. (You’ll need about 14 bullion cubes)
Mix all ingredients except the bullion and heat to boiling. Fill the jars with the soup and then add 1 bullion cube to each qt jar. Seal the lid and pressure cook for 30 minutes. Makes 14 quarts.
When serving, add 2 to 3 cups water and heat to serve. Add chicken, ham, left over roast beef, or hamburger.