Soups are not difficult to make but they can be tasty, quick, nutritious and most importantly don't have to cost a lot. You need good stock or broth (canned is fine for this if you don't have time to make your own) but making your own is easy..... and often a lot cheaper.
You'll also need flavoring - herbs/spices etc and the "meat" of the soup, which can be meat, vegetables or both - depending on what is in season.
Soups can be chunky - or very smooth - if you prefer smooth, you'll need a blender or a food processor..
Very Easy Minestrone Soup
- serves 8-10 hungry people..
2-3 cups stock or broth
1 onion, diced
1 zucchini, sliced
1 yellow squash, sliced
1 pkg small tomatos (OR 4 large tomatoes, diced OR 1 can tomatoes.)
1 -2 potatoes, diced
1 cup fresh or frozen corn
1/2 cup fresh or frozen peas
1 -2 sliced carrots
2 cloves garlic, chopped or pressed
2 tbsp olive oil (EVOO if possible - or use canola oil if olive oil not available)
1 small can tomato paste
1/2 package frozen spinach (or 1 cup fresh)
1/2 cup small pasta (elbow macaroni, orzo,)
1/2 cup pearl barley
Optional : 4 oz bacon, finely chopped
Optional : 2 cups roasted chicken
Optional 4 tbsp pesto
How to
1. If using bacon, saute for 2 mins, then add onions and garlic in olive oil for about 2 more mins until onions are just starting to soften. Don't let garlic burn. If not using bacon, just saute onions and garlic. Add all vegetables except spinach to pot (if you don't have all the listed vegetables, use with whatever you have).
2. Add barley if using it. (This takes a while to cook through - more than the pasta which will be added later.)
3. Add stock or broth to pot. Add tomato paste. Simmer slowly for at least an hour (You should be able to pierce potatoes and carrots with a fork, easily.) Add pasta and spinach and simmer for until pasta is cooked. If using chicken - add at the same time as the pasta... (this is a great way to use up left over chicken...and/or ham)
4. Seasoning: When you add the pasta, add chopped or dried parsley, salt, pepper, oregano and basil - to taste.Or: Use 1-2 tsp of dried italian seasoning.
How much seasoning: To your taste - I normally use 1/2 tsp salt, 1 tsp pepper, 1 tsp oregano and a handful of fresh basil leaves finally chopped, and the same of parsley. (If you're using dried parsley and basil, use 1 tbsp of each) ... If you prefer a more salty taste - add more salt.. If you're using canned chicken broth, you already have quite a bit of salt in the soup, so allow for that. Allow the seasoning a little time to develop (5 mins) before you add more..... and remember, it's always better to start off with too little, then add more as you need it.
Serve: ladle into bowls - and serve with lots of fresh bread. You can sprinkle with grated cheese or stir in a spoonful of pesto prior to serving. (or both) .....
Soup freezes well but will keep in the fridge for 3-4 days, in a covered container.
BROTH
To make your own broth: Take the bones of a chicken (or ham) and 4 bay leaves, 10 peppercorns, 1 whole onion (unpeeled- but washed, and cut into quarters - the skin will give the stock a good color), 1 carrot, sprigs of rosemary/thyme/oregano - or whatever you happen to have. Cover with water and boil for about 2 hours. Add more water as necessary to keep bones covered. Drain stock - discard bones/leaves etc and allow stock to cool. Skim any fat off top if necessary. (It may look a little jellyish when cool - but that's okay)
Use in soups/sauces etc. Stock also freezes well - so make it when you have time, and keep it on hand in the freezer.
