Here's the recipe for the Tomato Soup. I got this from Pam Hadfield in 1980 or 1981
1 lug tomatoes = about 15 lbs (I used 23 lbs in the last batch I made)
Cook the following vegetables separately
5 onions, chopped
2 bell peppers, chopped
1 bunch celery, sliced
15 medium carrots, sliced
1 bunch parsley chopped - add to carrots after carrots are cooked
1 pkg pearled barley (I used 2 cups) - cook 10 minutes, then rinse
1 cup sugar
1/2 cup salt
Add all ingredients together with 1 cup sugar and 1/2 cup salt and simmer 10 minutes.
Bottle and process 15 minutes in steamer or water bath canner
Measurements are not exact, but turn out OK each time.
Eat soup as is, warmed up, or do the following:
I sauté garlic, onions and ground beef, then add soup, for a complete meal. May also use meat balls.
Can also stir fry zucchini, yellow crook neck and patty pan, then add soup. Delicious!