Essence of Tomato Soup

• 1 lb red beans
• 2 cups canned tomatoes
• 3 ribs celery, chopped, divided
• 1 large onion, sliced
• 2 cups tomato juice
• 1/2 teaspoon pickling spice
• 1 large bay leaf
• 1/2 cup carrots, finely chopped
• 1/2 cup green beans, finely chopped
• salt to taste

Put the beans and tomatoes into a kettle with 4 quarts of water. Chop the celery, reserving 1/2 cup. Add the celery, onion, tomato juice and spices to the mixture in the kettle. Bring to a boil, then simmer, uncovered, for three hours, reducing the liquid to about 3 quarts. In a separate saucepan, cook the carrots, green beans, and reserved celery in 2 cups of the soup broth. When the vegetables are cooked, strain the broth and return it to the soup kettle. Strain the soup through a double thickness of cheesecloth. Salt to taste and garnish with cooked vegetables. Serve hot or cold.

• Yields: 6 to 8 servings
• Preparation Time: about 4 hours, but you don't have to watch it simmer the whole time!