Recipe provided by Presbytera Bridget
1 14.5-ounce can Stewed Tomatoes
¼ bunch Celery, chopped—save leaves for later
1 Onion, chopped
1 Tbls. Crisco
1 cup Pasta (small macaroni or shells)
Salt and Pepper
Note: This is just a basic, quick soup that you can be creative with, adding your favorite vegetables, herbs and seasonings (but it’s great as is).
Into stock pot half full of water (~ 3 quarts) add stewed tomatoes, celery, onion and Crisco. Bring to a boil, then turn down to a simmer. Cover pot and cook 1-2 hours, adding water as needed to keep half full. Salt to taste. Cube potato and add 45 minutes before done. Add pasta 30 minutes before done. Add celery leaves and pepper to taste 5 minutes before done.