Tomato ABC Soup

We've had tons of tomatoes from our garden. Here's one of the ways that I use them up. 

This is so yummy on a cold winter day! I just pour it in a pan and warm it up. To make it extra creamy you can add a can of tomato soup to it.

Want to make your own Tomato ABC Soup?

  I would consider this a more advanced canning recipe, just because of the equipment required.
You will need a pressure cooker and a food mill{unless you use store bought tomato juice, see below}. Also a food processor makes fast work of chopping the vegetables.

Be sure to check out my canning tips before starting as well.

  The first thing you need to do is chop up your onions, peppers, and celery. Using a food processor makes it super quick to chop the veggies.  Place them in a pan and cover with water. Bring to a boil and simmer 20 minutes or until veggies are tender. Drain the water.

While that is cooking, start working on your tomatoes. Start by boiling your tomatoes a few minutes, until the skins start to split. Pour them into a food mill to extract the juice. Keep repeating this with all your tomatoes.

The recipe calls for 9 qts of juice. I didn't have enough tomatoes to make that much juice, so I bought some canned juice to add to it. If you don't have a food mill, you could just make it with canned juice. It would also be way less messy!

Once your tomato juice is ready, place in a pan with sugar, salt and pepper. Bring to a boil and add veggies and bring to a boil. Then add noodles and margarine. Cook until noodles are almost done.

Prepare your jars by placing 1 T. lemon juice in each pint or 2 T. in each quart. Then pour tomato soup to fill.

Pressure cook at 10 pounds pressure for 20 minutes.

Click here for printable version 

Tomato ABC Soup Recipe{from my mom} 

3 large onions
3 green peppers
1 bunch celery
1/2 bushel tomatoes, juiced {need 9 quarts of juice}
1/8 c. salt
1 c. sugar
3/4 - 1 t. pepper
1 pkg abc macaroni noodles
1/2 c. margarine
lemon juice

Chop onions, peppers and celery and place in a pan. Cover with water and boil until veggies are tender {about 20 minutes}.
Place tomato juice, salt, sugar and pepper in pan and bring to a boil. Add drained veggies. Add ABC noodles and margarine. Cook until noodles are almost done, stirring occasionally.
 Prepare jars by placing 1 T. per pint or 2 T. per quart of lemon juice into each jar.
Fill jars with soup. Pressure cook at 10 pounds pressure for 20 minutes.  Makes approx. 23 pints.