Nothing beats a hot bowl of soup on a cold winter’s day. Today Cloris is featuring her recipe for Tomato Asparagus Soup. Yum! -- AP
TOMATO ASPARAGUS SOUP
two 28 oz. cans diced tomatoes
1/2 lb. asparagus, cut into 1” pieces
1 onion, diced
1 qt. chicken broth
1 teaspoon Italian seasoning
freshly grated Parmesan cheese
Combine all ingredients except cheese in a slow cooker. Cover and cook on low for 8 hrs. Sprinkle cheese over each individual bowl of soup. Serve with crusty bread.
My mouth is watering just reading this recipe. What about you, readers? Remember to post a comment to be entered into the drawing for a book from this week's Book Club Friday guest author. -- AP
featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.