Garden Tomato-Vegetable Soup - cooking recipe

Ingredients

10 tomatoes
4 onions
4 stalks celery and leaves
1 medium potato
4 whole cloves
3 bay leaves
pinch of thyme
1 Tbsp. salt
1/2 tsp. coarse ground pepper

Preparation

Parboil, skin and quarter the tomatoes.
Dice the onions (coarsely) and potato.
Put all in big pot, add spices, cover the water, about 3 cups.
Cook until celery is soft and tomatoes have separated, 2 - 3 hours.
Can be eaten as is, or add cream sauce.