There are two easy ways to make soup:
- In a stock pot
- In a slow cooker
Use what you have to make soup. No recipe required.
In a stock pot
Basic steps are:
- Heat fat
- Add vegetables
- Cook protein
- Add stock and spices
- Bring to a boil
- Turn down to a simmer
Wash hands with soap and hot water
Heat a large soup pot over medium high heat. Add 1 tablespoon vegetable oil (for soups with tomato, stock or broth base) or add 2 tablespoons butter (for cream soups).
Add about 1 to 2 cups of any chopped or diced root or fragrant vegetables (potatoes, carrots, beets, onions. Garlic, celery, peppers, etc.) Sauté until onions are clear or root vegetables are soft, about 5 minutes.
Add 1 pound of raw meat. Sauté until lightly browned, about 5 minutes. Or add cooked met or non-meat protein (beans or lentils). For cooked meat or plant-based protein, additional sautéing is not necessary.
Add 4 cups of a liquid base (low-sodium beef, chicken or vegetable stock or broth, tomato sauce, water, etc. If you are planning to use. If planning to us cream or milk, save until the last step.
Do any spices (salt, pepper, thyme, rosemary, basil, oregano, chili powder, etc.) If using, add frozen.
Bring mixture to boil. Reduce heat. Simmer for 25 to 30 minutes.
Add about 1 to 2 cups of chopped softer vegetables (spinach, zucchini, greens, tomatoes, etc. or canned vegetables.
NOTE: if using cooked whole grains, uncooked pasta, cream, or milk, add during the last 5 to 10 minutes of cooking time.
In a slow cooker:
Basic steps are:
- Add protein
- Add root or fragrant vegetables
- Add fat
- Mix well
- Add 4 cups stock, 1 to 2 cups softer vegetables or canned/frozen vegetables and spices.
- Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours. If using cream or milk, be sure to cook soup on low for 6 to 8 hours.
NOTE: Serve over cooked whole grains or add uncooked pasta during last 10 minutes of cooking time.
Serve while hot and enjoy.
Refrigerate leftovers within 2 hours.