note to self: make this:

Ingredients
1 can Muir Glen Organic Fire Roasted Diced Tomatoes (we’ve usually got 3-4 cans at a time in our pantry)
1 can baby clams (this dish is great even with out them OR you can sub in clamato juice (1 cup) or clam juice (1 cup))
1 carrot, diced (carrots are in our fridge at ALL times)
1 celery stalk, chopped (celery is in our fridge at ALL times)
1 onion, chopped (yellow onions are always in our pantry, and are stored in a cool, dark, dry place-on the bottom shelf)
1-4 cloves garlic, roughly chopped (we’ve always got at least 3 heads of garlic lying around)
1 vegetable or chicken bouillon cube (always a staple in every kitchen, and handy when you’re out of veggies or stock)
1-2 teaspoons smoked sea salt (decadent but certainly not necessary. regular salt will do just fine! If you’re a big BBQer, a splash of liquid smoke will do the trick)
cracked black pepper to taste
a sprinkling of crushed red pepper flakes for an added kick OR a splash or two of your favorite hot sauce

Method
1. Melt 2 tablespoons unsalted butter or 2 tablespoons olive oil in a large sauce pan over low heat while you chop veggies.
2. Add all veggies all at once and bring up heat to medium-high.
3. Cook veggies until slightly translucent and wilted, about 5-10 minutes depending upon the heat of your range.
4. Add your tomatoes. Then refill can 4 times with water (or you can just add 2 quarts water).
5. Add your bouillon cube and can of clams or clam juice.
6. Add salt and pepper.
7. Bring to a boil. then reduce to a simmer, thus allowing all flavors to meld. You can eat right away OR let flavors come together more, continuing to cook for an additional 30 minutes.

Alternative ingredient: Remember, a diced, peeled potato goes with pretty much any soup. If you’ve got a potato lying around (any sort will do) go ahead and add it in! While the potato cooks it absorbs all of the flavor of the soup-YUM!

this is found @: http://www.perfectflavor.com/