Tomato Soup II

Name: Tomato Soup II
Total time: 240
Yield: 52
Ingredients: 14 quarts ripe tomatoes, chopped; 7 onions, chopped; 2 stalks celery, chopped; 3 tablespoons chopped fresh parsley; 3 bay leaves; 0.25 cup salt; 0.375 cup white sugar; 2 teaspoons seasoning salt; 1 teaspoon ground black pepper; 1 teaspoon garlic salt

Recipe by Pam from allrecipes.com

4 Hr.

Ingredients

52 servings

•

14 quarts ripe tomatoes, chopped
•

7 onions, chopped
•

2 stalks celery, chopped
•

3 tablespoons chopped fresh parsley
•

3 bay leaves

•

0.25 cup salt
•

0.375 cup white sugar
•

2 teaspoons seasoning salt
•

1 teaspoon ground black pepper
•

1 teaspoon garlic salt

Instructions

Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.