Cooking Time:5-8 hours
Ingredients46 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
- Combine all ingredients in greased slow cooker. Stir well.
- Cover. Cook on Low 5–8 hours.
- 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.