This recipe is good for lunch. Add a salad that contains some hard boiled eggs and homemade hot biscuits to complete the meal.
• 2 cans stewed tomatoes, do not drain
• ½ chopped onion
• ½ cup of chopped celery
• 1 can of regular corn, do not drain
• ½ teaspoon of nutmeg
• 1 teaspoon of sugar
• Salt and pepper to taste
• 2 tablespoons of butter
Saute the onion and celery in the butter in a sauce pan until tender. Add the cans of vegetables. Season the soup with a teaspoon of sugar and half a teaspoon each of nutmeg, salt and pepper. Simmer around 30 minutes.
Leftover cooked macaroni and cheese or rice can be added.