Tomato-Vegetable Soup

Here’s 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?