- 1 medium onion, chopped
- 2 tablespoons butter
- 4 cups water
- 2-1/2 pounds fresh tomatoes, peeled and chopped
- 2 medium carrots, diced
- 1 celery rib, finely chopped
- 3 chicken bouillon cubes
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground mace
- 1/8 teaspoon pepper
- In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender. Yield: about 8 servings (2 quarts).
Originally published as Tomato Vegetable Soup in Bountiful Harvest Cookbook 1994, p6
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Reviewed Aug. 11, 2013
"This is a simple and delicious recipe..... from farm to table!"