Tomato (Canned)

1 small Onion, diced

1 Clove Garlic

½ cup Shallots

2 Green Onions

1 tsp Salt

1 Bell Pepper--Roasted

30 oz of Tomato’s (creamed) or about 6 tomatoes.

Blend the above to smooth.  Bring to boil, simmer for 30 minutes.  Put into prepared Quart size jars and Pressure cook for 20 minutes for 3-5k elevation.

To prepare soup to eat:

Open jar, Bring to simmer and add Cream to taste. Add Salt and Pepper to Taste, serve.

Other things to use the canned soup for:

Pasta Sauce

Taco Soup (Add Chili flavor, kidney beans, & meat)

Lasagna

Beef Stew (Potatoes, Onions, Carrots, Stewed Meat into Crockpot)

Crockpot over Chicken or Meatballs
Vegetable/Chicken Soup

Print Recipe Here