~~posted by Jen
So we’re about to kick off our first ever Soup Week here on Bariatric Foodie tomorrow! With that in mind, I thought it might be a good idea to cover the basics for making soup at home. There are a few essential pieces of kitchen equipment that are quite helpful for soup making, I covered those earlier this week in our Top 5 Post.
Soup is a great “clean out the fridge” meal. I use up leftover roasted vegetables, grains (like quinoa), and meats in combination with a few seasonings and extra ingredients to create an entirely new meal.
Now, there are basically 3 methods for making soup. The first is what I call the “weeknight method” which is where you use a little help from your supermarket to put together a quick, delicious soup in less than an hour that tastes like it simmered all day long! A couple of key things you need for the weeknight method:
- Stock (NOT BROTH, STOCK) in a box (chicken, beef, or vegetable, depending on what kind of soup you’re making)
- Frozen or canned mixed vegetables
- Leftover meat from a previous night’s dinner, or a rotisserie chicken from the store
Not to mention I am not a fan of standing over the stove for long periods of time stirring something. I’m probably only one of a handful of native Southerners who never fries foods, for that very reason. However, Sundays tend to be my “big cooking” days where I make several recipes for the boys to eat during the week, so I spend lots of time in the kitchen.
On days like that, when I am doing lots of cooking for my family or testing recipes to share here with y’all, making a stove top soup is perfect. I’ll be hanging out in the kitchen anyway, so I might as well stir some scrumptious soup while I’m there! Some ingredients to have on hand for longer cooking soups, whether stove top or Crock Pot are:
- Vegetables for Mirapoix (carrots, celery, and onions–fresh or frozen, they even sell them pre-chopped now)
- fresh or dried herbs
- garlic or garlic powder
- Sofrito (this is a tomato base made by Goya, perfect for thickening tomato-based soups and enhancing their flavor)
- canned tomatoes
- beans, peas, or lentils (dried, canned, or frozen)
- meat of your choice