3 1/2 c. canned or strained stewed tomatoes
1 sliced onion
1 c. chopped celery
1 tsp. tapioca
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Worcestershire sauce
1 tsp. sugar
1/4 tsp. paprika

Simmer tomatoes, onion and celery 20 minutes. Rub through a sieve. Pour 1 pint boiling water through sieve into mixture. Soak tapioca in cold water 10 minutes. Add to soup. Simmer until tapioca is clear. Add salt, pepper, paprika, Worcestershire sauce, and sugar. Combine thoroughly. Garnish with croutons. Serves 6.