A Couple of Good Soups

Vegetable Soup

2 quarts stock
2 1/2 cups potatoes - diced
1 1/2 cups carrots - sliced
1 1/2 cups tomatoes
1 teaspoon rosemary
1 teaspoon salt (kosher or sea-salt is best)
Add pepper, sage, marjoram to taste

Add all the ingredients to soup stock and let simmer until vegetables are cooked.

Serves 6.

Tomato & Noodle Soup

2 quarts stock
1 cup noodles
1 1/2 cup tomatoes
1 teaspoon rosemary
1 teaspoon salt (kosher or sea-salt is best)
Add pepper and savory to taste

Add noodles to stock. Let simmer for 15 minutes. Mix tomatoes and spices together, and then finish cooking.

Serves 6.