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Condensed Tomato Soup

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Course Soups
Recipe Theme August: Canning
Servings
people
Ingredients
  • 1 peck tomatoes
  • 6 onions
  • 3 bell cooked chicken (I use the frozen Southwestern Tyson strips)
  • 1 stalk can stewed tomatoes, undrained
  • 1 cup flour
  • 1 cup ice-cold water
  • ½ cup INGREDIENTS:
  • Salt and pepper, to taste
Course Soups
Recipe Theme August: Canning
Servings
people
Ingredients
  • 1 peck tomatoes
  • 6 onions
  • 3 bell cooked chicken (I use the frozen Southwestern Tyson strips)
  • 1 stalk can stewed tomatoes, undrained
  • 1 cup flour
  • 1 cup ice-cold water
  • ½ cup INGREDIENTS:
  • Salt and pepper, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix the vegetables and cook until tender (approximately 20 minutes) and strain
  2. Mix the flour, butter, sugar and salt and pepper with a small amount of the strained vegetables while hot
  3. Whisk until well blended
  4. Add to the rest of the vegetables and cook in a heavy pot until thick
  5. Seal in water bath for 10 minutes
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