Tomato soup with zucchini and potatoes

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When I was in college, like many other college students, I was pretty darn broke. The good thing was that I was a vegetarian in those days (I try to be now, but not very successfully), so I became very good at finding ways to keep my kitchen stocked without breaking the bank, and I came up with some really terrific recipes that cost me very little to make. One such recipe was this soup: Campbell’s Tomato Soup as a base, made a bit richer and heartier with some sauteed vegetables. This recipe is good for 2-3 servings, and keeps beautifully.

To make it: 
  • 2 medium-sized zucchini, cut in half lengthwise and sliced into 1/8″ slices
  • 1 medium-sized onion, chopped roughly
  • 3 small potatoes, cut into smallish cubes
  • 1 tbsp butter (or non-hydrogenated margarine)
  • 2 cloves garlic, minced
  • 2 pinches dried thyme
  • 1 tsp garam masala (an Indian spice, available at most supermarkets; if you can’t find it, use a dash each of nutmeg, cumin, and a bit of cinnamon. It’s not the same, but it’ll work)
  • Lots of fresh-ground pepper (I like the 5-peppercorn medley)
  • 2 cans of Campbell’s Tomato Soup (don’t try to use another kind - it doesn’t work as well)
  • 1 bottle of Wolaver’s Organic Brown Ale

In a largish skillet (preferably one with high walls) or smallish dutch oven, melt butter and add onions and garlic. Saute over medium heat until onions are a bit translucent and add potato. Cook for another 5-7 minutes and add zucchini; saute another 3 minutes. Add spices and stir to incorporate; add tomato soup and beer. Stir to incorporate the ingredients, and cook on low heat for about 15 minutes or until potatoes are soft. Serve with a bit of shredded parmesan or romano cheese.