I do have to note this soup came out great and although I am not surprised, the recipe is pretty much all mine because most recipes I found called for so many "fresh" ingredients, I found myself getting so frustrated, I turned the computer off. I found 1 recipe that called for 9 "fresh" ingredients, one of them being super funky "freshly roasted and ground fennel seed", infact the only dried ingredient was "dried tarragon".(??) so if someone doesnt have dried tarragon and they go to the trouble and expense to purchase a jar, do they ever use up that jar?
Even before my blog, these little things in recipes bothered me. I think its ok to put the recipe out the way someone would make it, but I think it is important to give options. I love cooking and trying new thing, but I was the first to be turned off when the recipe either got to complicated, or the ingredients too expensive. So I can only imagine if I didnt have a lot of grocery store options(or none) never wanting to cook. This recipe came to me on a whim, I didnt know if it would be good because honestly, I love sweet potatos, but I never cooked with canned sweet potatos. I know Ive had them before because my ex motherinlaw makes the most amazing sweet potato casserole every Thanksgiving and uses canned sweet potaatos. I love that dish, and that reminds me, I need to finda a way to make that dish, but to "skinny" it up. It calls for way to much sugar and butter. Anyway, here is my vesion of Sweet Potato Tomato soup:
Ingredients:
1 can tomato sauce 10 ounces $1.79
2 Cans sweet Potatoes(rinsed and drained)14 ounces $3.00
2.5 ounce carrot baby food .85
2 tsp olive oil .20
1 tablespoon garlic powder .10
1 tsp black pepper .05
$5.99
heat oil in a soup pot
add garlic salt for 1 minute
add carrot, sweet potato and tomato sauce
simmer for 40 minutes stirring occasionally
let coo, run through food processor
simmer 10 more minutes, add black pepper
serve
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