SOUP RECIPE - 512
CREAMY
TOMATO
SOUP
2 tbsp. reducedcalorie margarine
1 lg. onion, peeled and thinly sliced
1 carrot, chopped
2 garlic cloves, coarsely chopped
1 (28 oz.) can peeled Italian plum tomatoes
3 c. chicken broth
1 sm. boiling potato, peeled and thinly sliced
2 tbsp. chopped fresh basil leaves or
2 tsp. dried basil
1/4 tsp. nutmeg
Salt to taste
1 c. milk
Melt margarine in a soup pot over low heat.
Add onion, carrot and garlic.
Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender
and wilted.
Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt.
Cook, covered, over low heat for
40 minutes, stirring occasionally.
Let cool to room temperature.
Puree in a blender, in small batches, adding a bit of milk to each batch.
Return to soup
pot and adjust seasonings.
Before serving, warm through over very low heat.
Do
not boil.
Serves 6.
SOUP RECIPE - 514
BARS
MADE
WITH
TOMATO
SOUP
1 can tomato soup
1/2 soup can water
1/2 c. oil
1 c. sugar
1 c. raisins
2 c. flour
2 tsp. allspice
2 tsp. cinnamon
1 tsp. baking soda
Mix all ingredients together.
Spread into a greased 9 x 13 inch pan.
Bake in
350 degree oven for 20 to 25 minutes or until toothpick is clean.
Frost with plain white frosting while warm.
I use canned cream cheese frosting.
SOUP RECIPE - 515
CANNED
VEGETABLES
FOR
SOUPS
5 lb. potatoes, diced
10 or so carrots, scraped and sliced
1 bunch celery, diced or cut up
3 big onions, cut up
Put all of the above in a large kettle or roaster and mix well.
Add to sterilized jars with 1/2 teaspoon canning salt to quart jars.
Fill jars with cold water, remove bubbles with a knife, wipe jar tops and put on lids and
covers.
Process for 3 hours in boiling water bath.
Then, when you're ready for
soup or beet hash, cook you meat and dump a jar in the juice and meat and your soup's ready.
OR for hash, just drain a jar, add beets and warm up in a fry pan with butter.
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