Poor Gal's Soup:
- Tomatoes (fresh is best, but canned works or a combo of both)
- Onion (for a milder soup, green onions are best but they are pricer)
- Garlic (I like garlic so I use 3-4 cloves)
- oil
- Water
- Seasoning: Optional but this is best with fresh thyme and a little S&P
- Thyme*
- Rosemary*
- Oregano*
- Pepper
- Cayenne if you like the heat
- Mix it up and use whatever you have on hand or like
onion/garlic.
This soup is great with just the bare minimal (water, tomatoes, flavorings), but some easy add ins include: Small quick cooking pasta, rice, beans or lentils, veggies like greens, zucchini, peppers and anything you like. This time I had some Quinoa (lucky me!) so I used that.
Directions:
Heat your saucepan with a little bit of oil, chop your fresh garlic and onions add them to the oil and cooked until soft. If you like you can add your spices now to flavor the oil. Chop your tomatoes (or open your can). Add them as well, cook them for 3-4 minutes and then begin adding your water, it may look thin but as the tomatoes cook down you will begin to thicken the soup base into a surprisingly think and tasty broth.
Notes: if you are adding any extras like beans or veggies you can fry them with the tomatoes or simply add them after the water. Grains or pasta (uncooked) add them once the water is boiling.
This is a great light soup, easy for when you sick or studying, and filling when your fridge is bare.
