A good recipe when all the garden tomatoes are gone. California restaurant's secret ingredient
Tomato Vegetable Soup
METHOD Heat pot hot on med. Add 2 tbl oil, 2 c ea diced carrots/onions, 1/2 cup diced
red bell, 1 1/2 tea chp fresh thyme, 3/4 cup pearl barley. Cook/stir veg golden 18 min
(careful barley burns). Stir in qt veg broth, 1 1/2 c marinara sauce. Simmer barley al dente,
6-8 min. Stir in 2 c ea quartered mushrooms, diced zucchini, s/p.
Cover/simmer just tender, 4-6 min. Offheat, thin if desired, season to taste.
Garnish and serve.
I was going to cut back on the number of tomato plants for next years garden, but I’ve decided to plant the same amount and make homemade Tomato Soup and can that.
Nothing better on a cold, Winter day...with a Grilled Cheese sandwich, of course!
P.S. I have NO idea why this hadn’t occurred to me sooner! I always make V-8 Juice and Salsa. Duh.
https://www.allrecipes.com/recipe/233505/canned-tomato-soup/ I