Fresh Tomato Soup

2 cups water
5 pounds fresh tomatoes (15 medium)
1/4 cup sugar
2 tbsp. salt
1 tbsp. pickling spices
3 large onions
bunch of parsley, chopped
1 bunch celery (6 cups diced)
5 strips bacon
2 tbsp. flour

Cut tomatoes into quarters. In a large stock pot add the tomatoes, water, sugar, salt, spices, onion, celery, parsley and bring to a boil. Simmer 1 1/2 to 2 hours.

Cut the bacon fine and brown. Add flour and just brown lightly. Put the tomatoes and vegetable mixture through a vitamix juicer or a blender, then return to the pot. Add the bacon to the tomato mixture and bring to a boil.

Makes 10-12 servings.

Add 1 teaspoon of unsweetened cream to each bowl before serving.

**Make only from fresh tomatoes when in season. this will keep well frozen or canned, but leave out bacon and flour and add to soup before serving.