NYT Cooking: I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on.
Basically, all you do is put the ingredients in a pot and let it simmer for hours. There are black-eyed peas and corn in it to make it southern-style. It has a hint of heat from pepper sauce. MINUS black eye peas and corn, yucky
INGREDIENTS 1 cup chopped onions 1 cup chopped celery 1 cup chopped carrots 2 teaspoons minced garlic 2 cups water 2 large tomatoes (I used a ton of cherry tomatoes) 1 ounce) can ro-tel tomatoes with juice (I use mild) 4 cups