Recipe: 5 Soups Using Tomato Sauce

1 lg. bag frozen soup vegetables
1/2 lb. bay scallops
1/2 lb. shrimp, shelled and deveined
1/2 lb. crabmeat or mock crab
1 lb. haddock, flounder, or orange roughy fillet, cut in bite size
pieces
2 lb. size can tomatoes, crushed
2 lb. size can tomato sauce
1-2 tbsp. Old Bay seafood seasoning

Combine tomatoes, sauce, and vegetable. Bring to boil. Reduce heat; add seafood seasoning and seafood; simmer 10-15 minutes.

OLD FASHIONED VEGETABLE SOUP

1 (3 lb.) piece sirloin steak
1 tsp. salt
1 tsp. pepper
3 tbsp. oil
1 c. chopped onions
1 c. chopped celery
2 (15 oz.) cans diced tomatoes
1 (15 oz.) can tomato sauce
3 c. water
1 tsp. garlic salt
1 tsp. pepper
1 1/2 tsp. oregano
3 med. carrots, scraped and sliced
3 med. potatoes, peeled and cubed
1 lg. can green beans, drained
1 lg. can whole kernel corn, drained
1 sm. can English peas, drained

Trim fat from sirloin and cut into 2 inch pieces. Sprinkle meat with salt and pepper. Heat oil in large Dutch oven. Add meat; stir until brown on all sides. Add celery and onions; cook 5 minutes. Pour off any excess oil. Add canned tomatoes, tomato sauce, water, garlic salt, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add sliced carrots and cook 10 minutes. Add potatoes and continue cooking until carrots and potatoes are tender, about 10-15 minutes. Stir in green beans, corn, and peas. Heat thoroughly. Yield: 8 servings.

MEXICAN POTATO SOUP

2 lbs. potatoes (peeled and cut French style)
4 oz. can tomato sauce
1/2 c. chopped onions
1/4 tsp. oregano
1 lb. Monterey Jack cheese (cut in 1 inch squares)
1 lb. canned green chiles (cut in 1 inch squares)
3 tbsp. cooking oil
8 c. water
Salt to your taste
2 raw eggs

In a tall pan, heat oil and fry the onions. Add the can of tomato sauce. Add water and let it boil. Add salt to your taste. When water and ingredients are boiling, add potatoes and let them cook a few minutes. Before potatoes are done, add the green chiles, the oregano and the raw eggs stirring constantly so the eggs cook.

COUNTRY STYLE CHICKEN SOUP

1 chicken
6 c. water
6 chicken bouillon cubes
1 tsp. Accent
1 tbsp. seasoned salt
2 lg. onions
6 carrots, sliced diagonally
1 bay leaf
2 (8 oz.) cans tomato sauce with tomato bits
1/2 c. snipped parsley
1 (8 oz.) can whole kernel corn

Cook chicken, water, cubes, Accent, salt, onion, carrots, celery and bay leaf. Bring to a boil. Reduce heat and simmer covered 1 1/2 hours. Remove bay leaf and chicken. Separate chicken from bones. Return meat to pot. Add tomato sauce, parsley and corn.

QUICK TOMATO SOUP

1 1/2 c. milk
1 tbsp. margarine
Sprinkle of salt, pepper, onion salt & celery salt (or sprinkle of Mrs.
Dash)
1 (8 oz.) can Hunt's tomato sauce

Heat milk and seasonings until scalding. Slowly add the tomato sauce while stirring and reheat. Do not boil or it may separate. Serves 2. Served with grilled cheese sandwiches, it is a quick and satisfying lunch.