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cook_everything.jpgMark Bittman, who writes "The Minimalist" column in the New York Times food section, talks about creating simple, delicious soups. Bittman, author of How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food, shares the recipe for this super-easy 3-ingredient soup:

Shrimp and Tomato Soup
4 cups any stock, boiling
½ lb large (21-30) shrimp, peeled
2 cups chopped tomato

Optional add-ins: Fish sauce and freshly squeezed lime juice to taste; or ½ cup chopped fresh basil and Garlic Croutons.

Music break: Power of the Dollar by Kool and the Gang