Julia Altshuler wrote:

> Goomba38 wrote:
>
> > I'm more interested to learn what you do with all that paste? I use
> > paste so rarely.
>
>
> I often make bean soup or vegetable soup or bean and vegetable soup with
> whatever I have in the fridge. As such, I don't measure exactly, and
> thus it isn't unusual for the soup to come out too watery. This drives
> me crazy with beans. I'll keep adding water because it has all simmered
> away and the pan is about to scorch. The next thing I know, the beans
> are done, and there's way too much water with them. Canned tomato paste
> to the rescue! Sauce won't do the trick. I open a 6 ounce can, add it
> a tablespoon at a time, stirring after each addition, and watch as a
> too-watery soup becomes one in a lovely tomato broth. (Pope brand is my
> favorite for paste. Muir Glen is my favorite for everything else.)


I add a small can when I make stock (in the crockpot), gives the stock
a nice "rounded" taste...and yes, it's also superb for soups.

--
Best
Greg