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Tomato Soup for 100


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Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each

1 1/2 quart (2 lb) onions, dry, chopped
1 1/2 quart (2 lb) celery, fresh, chopped
1 3/4 cups (12 oz) shortening, hot
3 gallon stock, beef or water, hot
3 bay leaves
2 teaspoon pepper, black
9 tablespoon salt
3/4 cup (6 oz) sugar, granulated
3 1/4 gallon (25 lb 8 oz or 4-No. 10 can) tomatoes, canned, crushed

Saute onions and celery in shortening 5 minutes, stirring frequently. Add stock or water
and seasonings. Cover, bring to a boil; reduce heat; simmer 10 minutes or until
vegetables are tender. Add tomatoes; mix well. Cover; bring to a boil; reduce heat and
simmer 5 minutes.

NOTE:
Beef Stock. See "Beef Stock" recipe.

12 oz Soup and Gravy base, beef with 3 gallon water may be used. Omit salt in recipe.
Season to taste.




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