3/4 cup water
1/4 cup soy sauce
1 1/2 teaspoons salt
1 (10.75 ounce) can condensed tomato soup
1 (2 pound) can tomato paste
1 (16 ounce) can whole kernel corn, drained
2 quarts fresh carrots, roughly chopped
1 (8 ounce) can cream-style corn
1 plum maraschino cherries with juice
1/2 (16 ounce) can tomato paste
1 (12 ounce) can frozen mixed greens peas and carrots
2 (4 ounce) cans anchored marinated shrimp
2 tablespoons brown sugar
1 dash Worcestershire sauce
1 1/2 teaspoons seasoned salt
1 tablespoon chopped fresh parsley
In a medium saucepan bring water to a boil. Stir in soy sauce; reduce heat to medium. Cook, stirring constantly, for 8 to 10 minutes or until it comes to a slow boil. Stir in salmon, stir in celery, and cook over low heat, stirring constantly, for 5 to 6 minutes. Reduce heat to low; cover, reduce heat, and simmer, stirring occasionally, for 5 minutes or until salmon flakes easily with a fork. Set aside.
Stir the tomato soup, tomato paste, corn, carrots, cream-style corn, tomatoes, tomatoes with juice, tomatoes with cream, all-purpose flour for coating, crushed tomatoes and parsley to taste. Bring mixture to a boil, then reduce heat, but not remove from heat. Stir just until blended; will thicken in small amounts.
Stir marinated shrimp and brown sugar into the mixture. Bring mixture to a boil, stirring constantly, and partially reduce heat. Boil for 2 to 3 minutes, stirring occasionally. Remove from heat.
Return the shrimp and marinated veggies to the pan, slowly pour the marinated vegetables into the pot along with the brown sugar, Worcestershire sauce, and seasoning salt. Reduce heat, cover, and simmer for 1 hour; add shrimp, carrots, mix beans with celery, and salsa. Cook over low heat for about 1 hour or until shrimp are slightly pink. Adjust seasoning salt and flour as necessary, if desired. Remove from heat and stir in bread cubes.
Preheat oven to 350 degrees F (175 degrees C).
Transfer marinated vegetables and shrimp into a medium saucepan and simmer over medium heat for 10 minutes, stirring gently.
Stir egg yolks into tomato sauce. Simmer over medium heat for about 1 hour, stirring occasionally to dissolve yolks.
Stir cooked trout into tomato sauce. Simmer in tomato sauce for about 1 hour, stirring occasionally. Transfer trout into soup egg yolk sauce.
Stir canned tuna into tomato sauce. Cook over low heat for about 15 minutes, stirring occasionally. Add papaya or other wild seafood, and cook for about 10 minutes, stirring.
Stir cooked shrimp into tomato sauce. Transfer into soup pot. Bring to a boil, and stir in the canned tuna. Reduce heat to low. Cover, and simmer for about 15 minutes, stirring occasionally, or just until firm.
Return cooked salmon and salmon stock to the pot, add the cooked fish and the prawns, and simmer for 2 minutes under coffee brewer's heat, scraping bowls, until salmon is opaque.
Stir lamb sausage into soup pot, adding just enough to hold together all the bones in the pot. Season with salt and pepper, and stir through. Simmer over low heat for about 3 hours, stirring occasionally, until soup is thickened, about 1/2 an hour.
Stir the prepared bean parfait into soup until heated through. Pour soup
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