I love making soup! Today I made a wonderful potato soup! I did take a few pictures, but they just don't do the soup justice (I am definitely not a food photographer!
I started by cooking cubed (smallish bite size) red potatoes with onions in my favorite Calpholon pot! That took about 15 minutes so, on a medium high heat, stirring every so often. Oh, I used a combination of butter and olive oil. I then added some fresh mushrooms, salt & pepper, and cooked that for another 5 minutes.
Then add chicken broth (I've been using Rachael Ray's low sodium chicken broth), dried italian seasoning (rub through your fingers to break it up and release the wonderful aroma), some thyme (just a bit), black beans (canned), and a handful of elbow pasta. I also added about 1/2 cup of heavy cream for a creamy soup, of course, you can omit this if you want. Cook that until the pasta and potatoes are cooked, and you have a hot, comforting meal!
We had this for lunch, so I also made an argula salad (the potato soup doesn't have a lot of color, so this is a good way to brighten up the meal. I added sliced cucumbers and tomatoes, and I love just using a bit of olive oil and balsamic vinegar.
I also had some leftover french bread, so I cubed that, placed it on a piece of foil, sprinkled olive oil and melted butter on it, sprinkled with italian seasoning and garlic salt, in the oven at 350 for about 5 minutes, then broil for about 2 minutes (watch it carefully). This was perfect not only on the salad, but so yummy in the soup too!