4 large onions, finely chopped
1 large head iceberg lettuce
2 medium carrots, halved
1 medium bay leaf
3 eggs, beaten
2 cups tomato paste
1/2 teaspoon salt
1 teaspoon dried rosemary
1 pinch dried thyme
1/2 teaspoon dried basil
1 teaspoon pepper
3 cloves garlic, crushed
In a medium saucepan, combine onions, lettuce, carrots, and bay leaf; cover pan and bring slowly heating up to 350 degrees F (175 degrees C).
In a 4-quart saucepan, add eggs, tomato paste, salt, rosemary, thyme, basil, pepper, garlic, tomato juice and tomato paste mixture. Stir well and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender. Season with salt and rosemary.