Tomato Soup

 

1 can (46 oz.) tomato juice

1 can (8 oz.) tomato sauce

3 beef bouillon cubes or equivalent in powder

1 tsp. peppercorns

1 bay leaf

1/2 tsp. Leaf basil

1 small onion, thinly sliced

3 T. sugar

1/2 tsp. Whole cloves

1 T. chopped celery leaves

 

Stir all ingredients together in Crock-pot. Cover and cook on low setting for 5-10 hours.

If thicker soup is desired, turn to High setting and remove lid for last hour of cooking. Strain before serving.