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Easy, Any-Time Soup
Over the last several years, I've finally learned how to cook. One of my favorite things to make is soup. My husband has light-heartedly begun to call me a "soup-ologist!" After experimenting with several things, I came up with this general guideline for soup that I can make anywhere, anytime, with whatever ingredients I have on hand. My family has this about once a week, all throughout the year. I hope you like it and can adapt it to your taste.
The base ingredients to my "Any-Time Soup" are:
- 2 cans of tomato sauce.
- 2 T spoonfuls of chicken stock base (or bouillon cubes or some kind of chicken broth-about 2 cans). Once I have the ingredients in, I fill the rest of the pot up with water.
- Garlic powder or fresh diced garlic, (about 4 Tbs) as well as salt and pepper are needed.
- You can also use a dash of cayenne for spunk, and or seasoning salt.
- Then add vegetables: a can of diced tomatoes, corn, red kidney beans, black beans, frozen mixed vegetables, cut up cooked carrots and celery, peas or green beans, left over cubed potatoes (must be cooked) all work fine (don't use broccoli, it flops).
- Then you can use any meat you have, chopped up chicken, can of chicken, cooked hamburger meat, or left over taco meat all work just fine; and a combination is ok too.
- You can also add cooked rice or cooked pasta, but I recommend adding toward the end of the cook time or it gets mushy.
- Fill the rest of the large soup pot with water, bring to a boil, then simmer on low slowly for an hour, or several hours.
- You can garnish with fresh parsley. My family likes grated cheese on the top.
Serve with fresh bread or corn muffins and a salad if you like. Delicious! And it freezes well too. Enjoy!
Copyright © 2008-2015 Debbie Reynolds Harper
Reader Comments...
| 2009-08-09 16:38:57 "This sounds so delicious! I am going to an end of the summer party and need to bring something. This will be perfect." - Debbie |
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