Tomato-Cinnamon Church Soup

This was published in The Meeting House Cookbook of Concord, Massachusetts. Church members drank it from mugs on unusually icy mornings.

3 cups stewed tomatoes
1 onion, chopped
1 large stalk celery with leaves, chopped
2 cups beef bouillon
2 teaspoons red wine or balsamic vinegar
2 teaspoons granulated sugar
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon mace
Salt and cayenne pepper, to taste

Cook all ingredients together, covered, in a saucepan until the vegetables are soft, about 20 minutes.

Puree in a food processor or blender. Reduce to thicken or add bouillon to thin.

Serves 4 to 6.