Paula A. Tomey-Allen
1 - 10 1/2 oz Can Campbell’s Tomato Soup
1 - 14 1/2 oz Can Diced Tomatoes
1 - Soup Can of Evaporated Milk
1 T Onion Flakes
1 T Parsley Flakes
1 T Celery Flakes
1/2 tsp Garlic Powder
1/2 tsp Salt
Cover and tilt lid and simmer on low for about 10-15 minutes, stirring often to prevent sticking. Watch carefully for boil overs. Great with grilled cheese sandwiches.
Note: I prefer Campbell’s Tomato Soup because of its’ rich, red color and flavor.