Grandma Jones bottled tomato soup

14 qts of ripe tomatoes
7 medium size onions
1 stalk of celery
14 spring’s parsley
3 bay leaves
14 TBS flour
14 TBS butter
3 TBS salt
8TBS sugar
2tsp. pepper

Cut up tomatoes, onions, parsley, and bay leaves cook together until veggies are tender. Put it through a sieve; put them in a hot bath for 15 minutes.

Lasagna soup

1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) box chicken broth
2 (14.5 ounce) cans petite diced tomatoes
1 (15-ounce) can tomato sauce
1 tablespoon firmly packed brown sugar
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups broken lasagna noodles (I added a little more)
1 (5-ounce) package grated Parmesan Cheese
1 (5.5-ounce) box Italian seasoned croutons
2 cups shredded mozzarella cheese

1-In a large pot, combine ground chuck, onion, bell pepper, and garlic; cook over medium-high heat, 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
2-Stir in both, diced tomatoes, tomato sauce, brown sugar, Italian seasoning, and alt. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
3-Preheat broiler. Ladle soup into 10 ovenproof bowls. Top with croutons; sprinkle evenly with mozzarella cheese. Broil soups, 6 inches from heat, 3 to 4 minutes, or until cheese is browned and bubbly. Serve immediately