“Soup’s on!” Do you long to hear those welcome words? Then here’s how to make your wish come true.
by Tamia Nelson | March 11, 2018
Originally published in different form on January 8, 2013
Whatever your complaint—a bad cold, the flu, or just one dark winter day too many—soup is good for what ails you. But soup-making has now become a black art practiced only by a coterie of cognoscenti, something far beyond the reach of ordinary mortals. That’s what the Mad Men in marketing would like you to think, anyway.
To which I reply: Piffle. Making soup from scratch is no harder than shoveling the drive, and it won’t take any longer. So before you grab a can off the shelf, give this recipe a try. It will put a steaming pot of vegetable soup on your table in less than 30 minutes.
- 28-ounce can crushed tomatoes
- 32-ounce container of broth (vegetable, chicken, or beef—cook’s choice)
- Medium-sized potato (any variety), diced small
- Small onion diced fine, or a few green onions, sliced