A Few Words About Soup

Get out your sharpie and a sticky note.

Write, in large, bold letters:

WHEN IN DOUBT, MAKE SOUP


Now, stick that on your fridge or cupboard door.

Seriously, you can make soup out of just about anything.

What you need:

A stock, broth, etc.  Some sort of flavored liquid base.
"Stuff" to add to the broth
Spices

Yep, that's it.

Some examples:

1. Stock:  A can of chicken broth.
"Stuff:"  Leftover chicken, a diced potato, a sliced carrot.
Spices:  Salt, pepper, sage, rosemary.

Throw it in a pan, adjust seasonings to taste, bring to a boil, then let simmer for a while until the veggies are tender.

2.  Stock:  Canned tomato puree (or diced stewed tomatoes), water.
"Stuff:"  Ground beef, sliced carrot, sliced celery, diced potato, diced onion.
Spices:  Salt, Pepper, oregano.

Brown the ground beef, drain off fat.  Add remaining ingredients to pan, adjust seasonings and bring to a boil.  Simmer until veggies are tender.

3.  Stock:  Water plus seasoning packet from a package of Ramen noodles.
"Stuff:"  Ramen noodles, frozen mixed vegetables, leftover chicken, beef, pork, fish, whatever.
Spices:  Seasoning packet, plus some ginger, garlic powder, cayenne pepper, or whatever your little heart desires.

Boil water, add seasoning packet.  Stir to dissolve.  Add frozen veggies.  Reduce heat to low.  Add noodles and meat, and extra spices if desired.  Simmer until heated through.

Do you prefer cream soups?  Add a little milk or cream after you reduce the heat (not before, or it will curdle, and that's just gross).  To thicken, mix a couple spoonfuls of flour or corn starch with cold water, then temper the mixture by adding some of the hot liquid, a little at a time.  Whisk into your soup, stir over medium-low heat until thickened.  I personally prefer corn starch, because I don't like the floury taste, but either one will work.  In a pinch, instant mashed potatoes will also thicken a stock, and they add a nice flavor.

If you want to really be prepared to make soup, I'd suggest always keeping the basic ingredients for mirepoix on hand.  Onion, carrot, celery.  When I'm feeling particularly industrious, I toss together a big batch of mirepoix in my food processor, then divide it into small batches and freeze in Ziplock-type bags.    That way, when there's "nothing to eat" I can always throw together some sort of soup!

A LIST OF SOUP STUFF:

Meats:
Frozen shrimp
Diced chicken
Diced ham
Diced leftover steak
Diced leftover pork roast or chops
BACON (Because everything is better with bacon)
Flaked salmon, cod, tilapia (good use for leftovers)
Ground beef (cook before adding)
Leftover taco meat
Leftover turkey
Hot dogs (seriously, it works.  If you eat hot dogs, which I rarely do)
Canned or fresh clams

Veggies:
Carrots
Corn
Broccoli
Cabbage
Potatoes
Green beans
Peas
Mushrooms
Bean sprouts
Peppers
Onions
**Soft veggies like zucchini don't work very well in soups unless they are added at the very end of cooking.  They get soggy and slimy.  Same goes for fresh tomatoes.
Just about any frozen veggies.

Other stuff:
Canned or dried beans (pinto, navy, lima, etc.)
A can of chili
Rice (uncooked, or leftover cooked....just allow extra time and extra stock if using uncooked)
Barley

Stock:
Canned broth
Tomato sauce, paste, puree, or diced stewed (add water)
Cooked, pureed squash (add water)
Taco seasoning packet (add water)
Beer (yep!  A can of Guinness makes a mean base for beef soup)

So, go forth, use those leftovers, and make some soup!