Categories: not tried, soup, vegan

Ingredients

• 3-4 meaty tomatoes
• 2 quarts stewed tomatoes with juice
• 1 onion, quartered
• 1 small green pepper, quartered
• 1 t. parsley flakes
• 1 bay leaf
• 3 whole cloves
• 1 T. salt
• 1/2 c. brown sugar
• 2 T cornstarch dissolved in 1/2 c water
• 1/2 t. ground sage
• 2 T. Earth Balance (or other vegan butter)
• 3 c. water

Directions

1. Pour 3 c. water into slow cooker

2. Add onion, bay leaf, green pepper, cloves

3. Cover with lid and cook on high for three hours

4. OR bring to a boil on stove top and continue cooking until vegetables are tender

5. Strain broth and pour clear juices into slow cooker

6. Cooked onion and green pepper may be pureed and added back, or discarded

7. Discard cloves after cooking

8. In a separate pan, combine stewed tomatoes and juice with brown sugar, salt, and sage and bring mixture to a slow boil over medium heat

9. When mixture begins bubbling around sides, add cornstarch water

10. Continue stirring over medium heat until until mixture thickens

11. Pour thickened mixture into slow cooker

12. Add fresh diced tomatos and stir

13. Cover with lid and cook on low for four hours or longer

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