Tomato Soup for the Crock Pot |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 8 |
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This recipe is simple to prepare, and it will permanently replace canned tomato soup in your heart! It also freezes well. I always have individual-sized servings in my freezer. The flavor intensifies the longer you cook it, so I suggest you experiment on the time to suit your own taste. I found this originally . Ingredients:
1 (46 ounce) can tomato juice |
1 (8 ounce) can tomato sauce |
3 beef bouillon cubes, dissolved in |
1/2 cup boiling water |
3 whole peppercorns |
1/2 bay leaf |
1/4 teaspoon basil leaves |
1/2 small onion, thinly sliced |
3 tablespoons granulated sugar |
2 whole cloves |
Directions:
1. Stir all ingredients together in crock pot.
2. Cover and cook on Low Heat setting for 5 to 10 hours.
3. Strain before serving.
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