2 No. 10 cans tomatoes 7 quarts stock

1 cup chopped onion 5 bay leaves

3 teaspoons cloves 5 tablespoons salt

1 teaspoon peppercorns

2 teaspoons paprika 4 tablespoons sugar 1 1/2 cups pearl tapioca 1 quart cold water

3 quarts mixed vegetables

Soak tapioca in cold water several hours, then cook until clear in double boiler. Cook the first nine ingredients together twenty minutes, add one teaspoon soda; strain, and add to tapioca. Cut into small pieces cooked carrot, turnip, solid portions of tomato, or other vegetables, in any convenient proportion; add a few cooked peas, and stir into soup. Bring to boil, and serve at once.