I'm not KatieC, but here's her recipe!! Delicious! I love to can in pints and just grab one to take to work. I can microwave it right in the jar and drink it! Roasted Tomato Garlic Soup Recipe By :Katie C 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste DO NOT CAN WITH CREAM. Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. That said, I do keep a couple of Cream of Mushroom and Chicken on hand for recipes that I make infrequently for when "I don't want to cook". Yes, I've opened a can of tuna, can of soup and boiled noodles. Of course I always have to toss in some frozen peas, chopped celery, maybe olives or roasted red pepper. My White Chicken Enchiladas use a Cream of soup and they just aren't "THE RECIPE" without it. I probably use a total of 4-5 cans a year. Whatever. It's not any worse the hitting the drive through at a burger joint! I probably do that once a year! I say "to each his own". The only thing I don't like about prepared/packaged stuff in general is that the supply of basic ingredient selections at the grocery seem to be dwindling (pure space issue, I'm sure). Produce areas are smaller, meat counters, fresh seafoods and basic dairy products have fewer feet of space. :-( Just one more reason I'm always looking for a more direct source! Deanna

Well thanks ya'll. I just dug up this thread when ysop was looking for senate bean soup recipe. Glad you and your family enjoyed it Judi. Smiles. I eat soup for breakfast and lunch generally until I'm done with the curernt batch that is unfrozen. I just finished my first gallon of lentil soup, so tonight I am going to brine the beans for this bean soup. I just started brining the beans in the past six months or so and can't believe the difference. The skins are so much more tender and it takes a lot less time to cook the whole soup. The outcome is that you can cook it till the beans are tender without having all the skins come off and floating around. I had just bought a ham to use mostly for soups and froze quart bags of meat and skins to use, but also have the big bone, soooo.. this time I'm making 4 lbs at a time so I can use the big bone. Ah... happy camper. Time to start some artisan bread to go with.

In his defense, he has very bad digestion--ulcerative colitis, so I think he is always worried he is going to aggravate it/have a flare up. But then he limits himself so much food-wise that then he binges on something. Like when he was bragging that he didn't salt his food or like salty foods, I pointed out that the crackers, breads, boxed meals, ham and salami and canned soups he eats are more loaded with salt than any amount you would get from a casual sprinkling from the salt shaker. He just got mad at me and said, "I don't want to argue about it, I'm just saying I don't eat salt." I've tried for DECADES to get him to create some healthy eating habits for himself. It will never work, better and smarter people than me have tried too. But cooking for him is sure a roller coaster ride. Some of his lady friends and neighbors tried cooking for him right after mom died, but they soon gave up! I just do what I can, try to detach, as long as he's not wasting away not eating, there's not much I can do about the quality of what he eats. The more I push for something healthy the more he pushes back, that is just his nature.

texasgal - what does Hungarian paprika taste like? why is it different? One of my favorite restaurants (I even worked there for a time in my 20s) was owned/run by a Hungarian chef. Best pizza ever - enough so that I'd pay to have it frozen and sent to me - except he died a number of yrs back and it was closed down. It was a very well known restaurant in town (he had 2 of them). and his Hungarian vegt soup was beyond awesome. Anytime I went back home I always made a point to eat there. I haven't made deviled eggs in decades. I used paprika for those - and I don't remember what else. There is a store close to me that I guess is now owned by Kroger. They have Kroger brand stuff. Are their spice brand(s) better than McCormick? I don't usually go there, but it's very close and has good prices. (gee, that tells me I oughta go there more often instead of W - which I'm beginning to dislike more and more).