Thursday, January 19, 2012

Tomato-Vegetable Soup

Heres my fast and economical recipe for using the stock you’ve just made! These vegetables and seasonings are only a guide - add what you have on hand! It’s guaranteed to be delicious!

Tomato-Vegetable Soup:
6 c. poultry stock, skimmed of fat
1 large Russet potato, peeled and cut into ½-in. cubes
2 small carrots, peeled and sliced into coins
1 large stalk celery, diced
½ c. frozen edamame beans
1 - 24. oz. (739 mL) bottle or can commercial tomato sauce
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. chili flakes
2 tsp. salt
1 tsp. coarsely ground black pepper
1 tsp. granulated sugar
1 tbsp. cornstarch or tapioca starch
Enough cold water to blend with starch
Bring stock to a boil. Add cubed potato, cooking 5 min. Reduce heat to simmer. Add carrots, celery, beans, tomato sauce, seasonings, and sugar. Simmer a further 10 min. In a small bowl, combine starch with a little cold water to make a smooth paste. Combine with soup to thicken slightly, stirring 1 min. Serve at once. Serves 4-to-6.

Fragrant, low-calorie, nutritious ... What's not to like?

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