The Art of Soup Creation

Soups are so easy to make! They are healthy, and you can add just about anything to them. Experiment to see what your favorites will be.

A big pot is best, so you can have plenty of leftovers. Covered and placed in the fridge it’ll last a good 4 or 5 days, and you can freeze some of the soup as well.

I use leftovers first when making a soup, then add to the pot if the need be. If the leftovers are frozen, they don’t really need to be thawed. This process will happen just fine during the cooking period, so no worries.

Here is the basic process of making a soup:

• Go through the refrigerator to see what needs to be used up, leftovers or not. I’m usually looking for meats, broth, stock, and vegetables.
• Go through your freezer. Again, leftover meats and vegetables that have already been chopped and cooked, as well as stock or broth if you didn’t have any (or enough!) in the refrigerator.
• If it looks like there will still be room in the pot, look in your pantry or food cupboards. Is there anything you’d like to add to the soup?
• Start by placing the pot on a big burner, and pouring in about an inch of broth or stock. Turn the heat on high, and allow to warm.
• Add any frozen foods when the stock or broth is warm, then chop fresh vegetables and add to the pot.
• Brown any meat you want to add, unless it was already cooked. If pre-cooked, just add it straight to the pot.
• Add any other leftovers from the refrigerator.
• Add more stock or broth if necessary, to cover the food.
• Once the liquid is boiling, turn the heat to medium-high and continue to cook. Most of the foods will probably be warmed through by now. If not, no worries. Continue cooking. The longer you cook, the more the foods flavors will mingle.
• About 30 minutes before you’re done cooking the soup, add any canned foods you want to use.
• Add and any herbs you like 10 minutes later.
• Cook for 20 minutes and you are done.

There are so many combinations of ingredients that will work. Try using different ones each time you make the soup, mix things up a bit, writing a new recipe out each time.

Try this simple combination for a small pot of soup, following the steps above:

chicken stock

diced carrot

sugar snap peas in pods

chicken or turkey

parsley

Tips

• By using leftovers first, you’re saving money by making these soups.
• To be even more frugal, combine coupons with sales.
• And don’t forget to grow whatever vegetables and herbs you can for bigger savings.

Serving Suggestions

• An excellent way to add more nutrients to a meal is to serve a side salad. Try a fruit salad with this soup.

Happy cooking!

Shannon