• 46 oz. can tomato juice
  • 8 oz. can tomato sauce
  • 1/2 cup water
  • 1 T. bouillon granules
  • half an onion, sliced thin
  • 1 sprig celery leaves, chopped
  • 1/2 tsp. dried basil
  • 2 T. sugar
  • l bay leaf
  • 1/2 tsp. whole cloves

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  1. Combine all ingredients in greased slow cooker. Stir well.
  2. Cover. Cook on Low 5-8 hours.
  3. Remove bay leaf and cloves before serving.

Note: If you prefer a thick soup, add 1/4 cup instant potato flakes. Stir well and cook 5-15 minutes longer.

Variation: Sour Cream can be added to dress up the soup.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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