Home made tomato soup

TOMATO SOUP
14 quarts ripe tomatoes
14 tablespoons flour
7 medium-sized onions
14 tablespoons butter
1 stalk celery
3 tablespoons salt
14 sprigs parsley
8 tablespoons sugar
3 bay leaves
2 teaspoons pepper
WASH; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars to within one inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 15 minutes.

Slow Cooker Fiesta Black Bean Soup

Ingredients
6 cups of Chicken Broth (Low Sodium & Fat Free)
3/4 lb Potatoes, peeled and diced
16 oz of Black Beans, drained
12 oz Corn, fresh or frozen
1/2 lb ham, diced
1/2 of an onion, diced
4 oz of chopped Jalapeno Peppers
2 cloves garlic, minced
2 tsp dried oregano leaves
2 tsp dried cilantro leaves
1 and 1/2 tsp dried thyme leaves
1 tsp ground cumin
sour cream for garnish
diced green or red peppers for garnish


Directions
Throw all ingredients together (expept for garnish) in a crock-pot. Cover on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Garnish if desired.

Number of Servings: 6

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 164.0

• Total Fat: 2.2 g
• Cholesterol: 10.8 mg
• Sodium: 899.0 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 6.7 g
• Protein: 11.8 g