I have recently “branched” out and began to use different spices. This is a huge step for me because I was the world’s pickiest eater growing up — just ask my mom! I remember the first time I told the hubby I had added marjoram to something I was making, and he was like, “margarine?” It’s now become one of my favorite spices.
See if you can taste it in this delicious recipe in celebration of National Soup Month
- 1 tablespoon butter, unsalted
- 1 cup onion, chopped
- 28-ounce canned tomatoes, crushed
- 4 cups water
- 1 1/2 tablespoons basil
- 1 teaspoon marjoram
- 1/2 teaspoon curry powder
- 1/2 teaspoon pepper
In a large stock pot, melt the butter slowly. Add the onion and slowly sauté until chopped onions are soft. In the order given, add the remaining ingredients, then bring to a boil. Turn down to simmer, cover and cook for about 40 minutes. Makes 5 ½ cups.