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.

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.

Serves 4 to 6.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry