A recurring theme has happened on the third floor this autumn. Once the chill hit the air, soup became a weekly staple to the menu.
There are so many wonderful soup recipes. You can use beans, lentils, vegetables, barley, beef, chicken, turkey, ham, bread, or anything else that is in your pantry. The thought of making soup seems challenging. Images of a housewife letting the soup simmer all day comes to mind. This simply is not the case. In just 30 minutes you can have a flavorful soup that will not only fill you up for dinner, but makes great lunches for the rest of the week.
Here are some soup tips from me:
- Buy reduced sodium broth. You really don’t need all that sodium, and you can always add more kosher salt.
- Use up as many veggies as you’d like. Sure, throw in that cauliflower. Go ahead and sneak in a head of broccoli. If you are making a pureed soup, all of the vegetables get blended together to produce a creamy texture. So go ahead and experiment, the options are endless.
- Take out those recipes. There are many fun soup recipes out there. You don’t have to stick with chicken noodle all the time.
- The final tip– make your own broth. You will save money and you control your ingredients.
Through some research I have compiled a list of vegetables that you can store in a gallon size zip bag in your freezer to save for broth. I also have a printed list of veggies to keep for broth so that I can just throw them into the freezer bag as needed. This is also a great way to go “green” as you aren’t throwing away a lot of produce (that’s the worst!).
Vegetable Trimmings to Keep for Broth:
Onion, Parsley, potatoes, squash, tomato tops and bottoms (sparingly), lettuce, zucchini tips, garlic, carrot, celery (sparingly), green beans, bell pepper, apple, pear
Stay Away From:
Banana peel and citrus rind and cabbage vegetables (including broccoli and cauliflower)
Use about half solid ingredients to half water. Add a tablespoon of peppercorns and a bay leaf for flavor. Cover ingredients with water, bring to a boil and let simmer for about an hour. Cool and strain to remove any pieces of vegetables, fruit, or scraps.
Pour into freezer safe containers or use immediately.
With some practice you could be making some nutritious and tasty soups.