Tomato Soup for the Crock Pot
- 1 (46 ounce) can tomato juice
- 1 (8 ounce) can tomato sauce
- 3 beef bouillon cubes, dissolved in
- 12 cup boiling water
- 3 whole peppercorns
- 12 bay leaf
- 14 teaspoon basil leaves
- 12 small onion, thinly sliced
- 3 tablespoons granulated sugar
- 2 whole cloves
- Stir all ingredients together in crock pot.
- Cover and cook on Low Heat setting for 5 to 10 hours.
- Strain before serving.
tomato juice, tomato sauce, bouillon cubes, boiling water, peppercorns, bay leaf, basil, onion, granulated sugar, cloves
Taken from www.food.com/recipe/tomato-soup-for-the-crock-pot-79328 (may not work)