My Mato Soup

1 big pot - perhaps a 10 - 12 quart pot
4 - 46 oz cans of tomato juice
1 large red onion -chopped
1 large yellow onion chopped
1 bag of celery hearts chopped
3 bay leaves
14 sprigs parsley chopped
some chopped or dry basil to taste
8 Tablespoons sugar
1 teaspoon fresh ground black pepper

NO salt needed! the canned tomato juice has it already

simmer above in a large 10 - 12 quart pot till veggies are tender and soup is as thick as you like it, I simmer it covered and uncover it on the last hour.

you may thicken it with 3 tablespoons of butter and 3 tablespoons of flour made into a paste and add slowly to a few tablesoons of hot soup. then stir in pan. cook until thicker.
I don't seem it need it :) don't forget to fish out the bay leaves :)


this makes alot! 8 quarts!!! i put it into empty glass jars and store it in refrig, use within a few weeks.

This is a easy soup to do and so yummah!