28-ounce can whole tomatoes; undrained and chopped
2 mittel
red onions chopped
1 Esslöffel
Worcestershire Sauce
1/8 Teelöffel
sauce hot
4 gross
Potatoes; peeled and cubed
3 mittel
Carrots sliced
4 klein
yellow squash sliced
3
To 4 stalks celery; thinly sliced
2 mittel
Green peppers; cut into 1 inch pieces
die Zubereitung:
Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes.
Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender. Yield: 4 quarts.
From Claude Steele of Texas in October, 1982 "Southern Living" Typos by Jeff Pruett
