Soup of the Day... Campbell's Type Tomato Soup

Tomato Soup... Good for You!

Tomato soup comes packed with beneficial lycopene -- a red-hued nutrient that gives the soup its color. Lycopene offers powerful antioxidant protection, which means that it seeks out and neutralizes reactive oxygen species, a type of molecule linked to the aging process. A diet rich in lycopene fights chronic diseases, including stroke, according to Harvard Health Publications. As of October 2013, there is no established recommended daily intake for lycopene, but consuming 10 milligrams daily might offer health benefits, notes Harvard. A cup of tomato soup contains an impressive 13.3 milligrams of lycopene.


Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Campbell's Type Tomato Soup 

Found on Pinterest

Ingredients: Makes 14 pints

1/2 cup roughly chopped onion 

2 celery ribs or 1/4 teaspoon celery seed 

1/4 cup salt 

3/4 cup sugar 

1/2 teaspoon pepper 

7 quarts tomato puree, juice 

Directions: Note: use a large oversized non reactive (stainless steel or enamelware) pot for stirring ingredients together. Put seven quarts of the tomato juice or puree that you get when you run your tomatoes through a food mill or strainer into the large oversized stockpot. Put the chopped onion, celery, sugar, salt and pepper in a blender and put in about 3 cups of the tomato puree or juice. Blend until smooth and add to pot.

Cook over medium heat and stir constantly to avoid sticking. Cook until thick and bubbly. Stirring constantly. (If using juice, that is what I do, let it cook on low in a crock pot overnight to thicken. If it is not as thick as you like add in a can of tomato paste). You add to jars now or put it back in the a pot and boil one minute and then fill pint jars, adjust sterilized lids, and process for 30 minutes at 10 lbs pressure in pressure canner or you can do quarts for 40 mins at 10 lbs of pressure. 

To serve: mix in equal parts of soup and water or milk (I use one can of evaporated milk, makes it real creamy) and whisk in 3 tbsps of flour or cornstarch and 3 tbsps of melted butter.

Tomorrow's Soup of the Day... Canned Carrot and Ginger Soup