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FRESH TOMATO SOUP 
24 lg. tomatoes, peeled, cored, and chopped
3 c. chopped onions
2 c. chopped celery
2 c. chopped sweet red peppers
1 1/2 c. sliced carrots
2 tsp. salt

Cook tomatoes until soft; press through food mill. Combine other vegetables in pan and add water enough to cover; cook until soft. Press through food mill; add to tomatoes and cook slowly, about 1 hour. Stir often.
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