Submitted By: Joan Donaldson
For canning

Ingredients:
20 lb. tomatoes
1c flour
1 c olive oil
6 onions
4 carrots
4 green peppers
12 springs parsley
1 T salt
1 tsp. black pepper
7-8 bay leaves
1/2 c honey

Directions:
Wash and chop all the veggies, combine in a large (8-qt) pot and simmer until soft....this takes about an hour. I run the mush through my blender and then sieve with my food mill. In a saucepan, blend the oil and flour, add a few cups of the hot tomato liquid and stir until thick. Next add this thicken tomato paste to the main container of tomato soup, add the salt and honey and bring to a boil. I place one bay leaf into each mason jar, then pour in hot soup. Process in hot water bath for 30 minutes. This soup is marvelous on a cold winter day and better than any canned soup on the market.