Make this delicious home made tomato soup from scrath and you may never go back to canned! Double it up for extras to freeze.
20 medium tomatoes, washed, cored and diced
2-1/2 large onions, chopped
1-1/2 green bell peppers, cored and chopped
2 cups chopped carrots
2 cups chopped celery
1 15-1/2-ounce can lima beans (do not drain)
1 15-1/2-ounce can peas (do not drain)
3 tablespoons salt, or to taste
3 tablespoons sugar, or to taste
2 tablespoons butter
1-1/2 teaspoons paprika
1/2 cup barley, cooked
Combine tomatoes, onions, peppers, carrots and celery. Cook about 20 minutes over medium heat.
Add lima beans, peas, salt, sugar, butter, paprika and barley. Cook another 20 minutes or until all vegetables are tender. Serve immediately.
- Can be served immediately or frozen in pints.
- You can use this soup as a base when making other soups.
- This recipe originally made about 3 gallons of soup but has been halved for your convenience.
- This soup freezes well.
Recipe makes 1-1/2 gallon.
Serving size: 1 cup
Calories: 145; Total Fat: 1.5g; Saturated Fat: 0.2g; Cholesterol: 0mg
Quick Tomato Bisque
Heat one can (10-3 /4 ounce) condensed reduced-sodium tomato soup as directed on label with one soup can water. Stir in 3 ounces light cream cheese until completely melted. Sprinkle with black pepper, if desired. Makes three servings, about 3 /4 cup each.
Grandma's Cream of Tomato Soup or Mock Bisque Recipe
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