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Tomato Soup

by

Yield: Serves 4-6

Fresh parsley complements this tasty, light red soup.

Ingredients:

  • 4 cups beef stock
  • 1 bay leaf
  • 6 cups fresh tomatoes, peeled and chopped, or canned, undrained and chopped
  • 2 tablespoons chopped summer savory
  • 1 clove garlic, minced
  • 2 onions, peeled and chopped
  • 4 carrots, peeled and sliced
  • 2 stalks celery, chopped
  • 1/2 cup chopped parsley
  • 1 potato, peeled and chopped
  • Salt and pepper to taste
  • Chopped parsley

Instructions:

Combine all but last 2 ingredients in soup kettle. Heat just to a boil, reduce heat, and simmer, partially covered, 15 minutes or until vegetables are tender. Remove bay leaf. Press through food mill and season with salt and pepper. Garnish with chopped parsley.
Updated Wednesday, September 5th, 2007
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