Sunday, January 6, 2013

Tomato Pepper Soup

Contributor: Wilma Anderson
2002 Cowley Cookbook

Use blender to chop vegetables in water, then drain.

6 medium carrots, chopped
3 large onions, chopped
3 large green peppers, chopped
1 yellow sweet pepper, chopped
1 red sweet pepper, chopped
1 large chili pepper, chopped
1/2 grocery sack rip tomatoes, scaled, peeled and cut up
3-6 ribs celery, cut in 1/2-inch chunks
2 tsp salt
1 cup water
1 T beef bouillon granules

Cook until vegetables are done. Put in jars. Process 15 minutes in water bath.

Yields 7 quarts.

Printable Version

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