End of Harvest Tomato Soup
 
by: Dawn Salisbury

I made this tonight and it made 6 quarts (I canned it), but you could make a smaller batch for a meal and it has to uber-good for you..it's awesome!

(This is the big batch serving. I wonder if you couldn't freeze some of it if you are not into canning? Also, at recipes.com I think there is a food serving converter. )

20 tomatoes
3 large onions
1 stalk of celery
1 pkg. baby carrots
3 T. parsley
3 bay leaves
3 t. salt
2 t. pepper
8 T. sugar
14 T. butter (melted)
14 T. flour

Peel the tomatoes (unless you don't mind the skins) by cutting an X in the bottom and then dipping them in boiling water for about 1 minute. Add the spices. Boil until the celery and onions are tender. Mix the butter and flour together and add some of the soup juice to thin it. Add to the soup and stir until well mixed and slightly thickened. Remove from heat.

Ladle into sterilized jars and water bath process for 15 minutes. Each quart jar has about 8 servings in it. I had one bowl left over after all the jars were filled and we were fighting over the bowl! Even my kids were too! This is probably one of the best soup recipes I have!