What's for dinner?

If you have tons of tomatoes from your garden and/or other veggies like I do, here is a fantastic soup recipe.  I had it last week at a meeting, and my friend Cindy was kind enough to pass the recipe along.

This is a pretty basic soup recipe that can be modified to your tastes.  Cindy's husband put in a bunch of fresh herbs including basil, oregano, thyme, and french tarragon.  I just put in fresh basil and dried thyme and it was still delicious.  I also had this huge eggplant that I didn't know what to do with, so I chopped it up and threw that in also.

                           

Herbed Tomato Vegetable Soup

1/3 c. chopped onion

1 Tbsp. oil

4 cups tomatoes, peeled and chopped

1 cup carrots, chopped

1 Tbsp. instant chicken boullion granules

1 tsp. sugar

1 tsp. basil

1/2 tsp. salt

1/2 tsp. dried thyme

1/4 tsp. dried savory

1/8 tsp. pepper

In a large saucepan, cook onion in oil until tender but not brown.  Stir in the rest of the ingredients.  If you want a thinner soup, add some water.  Bring to a boil.  Reduce heat, cover and simmer about 40 minutes or until vegetables are tender.

Tomorrow is Melissa's under $10, and under 1 hour party!  I will be there!