Tomato Soup

This recipe came from our good friend, Ronda Bodily. We love this recipe. I use this  recipe when I make porcupine meat balls, sloppy joes, or stuffed green bell peppers

14 qts. tomatoes
14 stalks celery
14 sprigs parsley
4 Bay leaves
21 cloves
8 med. onions-cut fine
Boil and strain

1 lb. butter
1/2c. salt
1 c. sugar
3/4 tsp. paprika

Mix with a little juice. Then pour into hot juice and cook til thick.

Pressure cook 20 minutes.

Makes 14 qts.