Clam and Pasta Soup

Ingredients: 2 Tablespoons olive oil [I used EVOO] 1 large onion, minced 2 garlic cloves, crushed 14-ounce can crushed tomatoes [I used sauce because I didn’t have any crushed or diced tomatoes, this was a mistake it definitely gains something from the chunks] 1 tablespoon sun-dried tomato paste 1 teaspoon sugar [make sure you use…

Chunky Bean and Vegetable Soup

Ingredients: 2 Tablespoons olive oil 2 Celery stalks, chopped 2 Leeks, sliced [I used only one leek and I should have used the two] 3 Carrots, sliced [I used 9 mini carrots, julian style] 2 garlic cloves, crushed 14-ounce can crushed tomatoes with basil [I used the Hunt’s tomato with basil, garlic, and oregano –…

Spicy Bean Soup

Ingredients: 1 cup dried black beans, soaked overnight and drained [If you have never done this a cup does not seem like much, until the next morning, LOTSA beans] 1 cup dried kidney beans, soaked overnight and drained [see above note] 2 Bay Leaves 2 Tablespoons olive or vegetable oil [I used EVOO] 3 carrots, chopped…

Vegetable and Herb Chowder

Ingredients: 2 Tablespoons butter [I used real butter.  I also used more butter than the recipe called for, this maybe the one time I ever say this but this recipe gains NOTHING from adding more butter.  The butter is merely to saute the vegetables at the beginning.  Do not over butter this recipe or the…

Soups… Cooking my way through a book

I picked up a book on the bargain table at Barnes and Nobles (my happy place for any that don’t know) Mayhew, D. (2006). The soup bible. New York, NY: Metro Books. ISBN: 9780760790458 I am going to be working my way through the book.  As I create a soup from their recipe I will…