Many soups are little more than a couple of ingredients combined with water or stock, says New York Times columnist Mark Bittman, who is the author of "How to Cook Everything." Here, he offers three options for making nutritious meals that are hearty and flavorful. These super-easy recipes — wonton soup, shrimp and tomato soup, and beef and barley soup — are each made with a minimum of three ingredients.
Best-selling cookbook author Mark Bittman is the creator and author of the popular New York Times weekly column "The Minimalist," and one of the country's best-known and most widely admired food writers. His flagship book, "How to Cook Everything" (John Wiley and Sons, 1998), is currently in its 14th printing and has, in its various formats, sold more than a million copies.