Grandma's Homemade Tomato Soup
  • 1tablespoon pecans (chopped or whole, whichever you prefer)
  • 1cup cracker crust
  • 2cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/2cup milk to fill freezer
  • 1/4cup bacon, cooked and crumbled
  • 2 28ounce sweet potatoes, cubed
  • 3 1/2cups fresh parsley, chopped
  • 1tablespoon worcestershire sauce
  • 1tablespoon salt
  • 1/2teaspoon of heavy whipping cream
  • 1.2teaspoon of shortening
  • 4drops love
  1. Heat oil in a large Dutch oven over medium-high heat, sauté onion and garlic until onion is tender
  2. Add carrot and celery cook 7 to 9 minutes until tender, stirring frequently
  3. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce
  4. Reduce heat to low
  5. Cover and simmer 20 minutes, stirring frequently
  6. Serve with grilled cheese