Serve this rich, easy-to-make tomato soup with crusty bread and enjoy.Interpret my directions with an easy hand. I sort-of measure.
Beth's Welcome Home Soup
1 onion chopped
3 cloves of garlic, rough chopped
Stir above into soup pot with about 1 TBS olive oil.
While that's cooking, add:
About 2 big handfuls of those small carrots cut in half
2-3 stalks of celery, cut bite-sized
1 green pepper, cut bite-sized
Stir fry for about 5 minutes and then add:
1 15-oz can corn
(and this next is the secret to fabulous soup)
1 28-oz can crushed Italian tomatoes (I used S&W and it had oregano & basil already in it)
Now add about half a can of water (use the 28-oz can).
Stir. Add a little more water if you like.
Add the spices gently:
About 1/2 teasp paprika
Ditto salt, pepper and cumin
Simmer 10 minutes and truly enjoy. This recipe comes from a soup I tasted in a tiny, nameless restaurant someplace south of Berkeley. I had to try to replicate the wonderful taste for their soup included tons of fresh basil (which we don't have yet).
|My Country Tomato (Rachel made the placemat)|