Tomato-Cinnamon Church Soup

This was published in The Meeting House Cookbook of Concord, Massachusetts. Church members drank it from mugs on unusually icy mornings.

Yield: 4 to 6 servings

Ingredients

• 3 cups stewed tomatoes
• 1 onion, chopped
• 1 large stalk celery with leaves, chopped
• 2 cups beef bouillon
• 2 teaspoons red wine or balsamic vinegar
• 2 teaspoons granulated sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/8 teaspoon mace
• Salt and cayenne pepper, to taste

Instructions

1. Cook all ingredients together, covered, in a saucepan until the vegetables are soft, about 20 minutes.
2. Puree in a food processor or blender. Reduce to thicken or add bouillon to thin.