Bonnie Bucqueroux teaches at Michigan State University's School of Journalism and experiments with citizen journalism, including co-publishing Lansing Online News with Bill Castanier. They also co-host a radio show Mondays at 7 p.m. on LCC Radio - WLNZ - 89.7.

One response to “Curried Green Tomato Soup: A series of succulent surprises”

  1. Jennifer

    This soup was delicious and just what I was looking for. Needed to make use of lots of green tomatoes. I omitted the green pepper because I didn’t have one. Used 3 C of chicken broth in place of the water and the boullion. Has a definite kick to it – a good one!

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