Cream of Tomato Soup

Inexpensive Cut Of Beef Roast
Salt & Pepper To Taste
Soup Bones
4 Stalks Celery
1 Or 2 Big Cans Of Tomato Juice, Equal Amount Of Water As Juice
Sliced Carrots
Diced Onions
6 Whole Allspice
Half & Half
6 Peppercorns
Cornstarch, As Needed
3 Bay Leaves

In large soup pot put all ingredients except carrots, onions, half & half and corn starch. Cook till meat is tender. Remove meat, bone, cut up and return to pot. Discard bones and celery. Add carrots and onion; simmer till tender. Remove from heat and add half & half. If needed, add some cream to a small amount of cornstarch to thicken soup. Return soup over low heat, but do not boil.

Note: beef stock can be made in pressure cooker. Place roast and soup bones in pressure cooker with spices and 1 1/2 to 2 quarts water. Cook for 50 minutes at 15 lbs pressure.