lesson #13: keeping the fridge clean...or how to make soup

I really like soup.  Like, love it.  Soup and sandwiches.  Soup with bread for dipping. Brothy soup, creamy soup, chunky soup.  From a can. From a restaurant.  From a powder in box*, even.  But the idea of homemade soup always seemed untouchable.  Can’t say why, but I always assumed soup was beyond my culinary reach.  A magic transformation from solids to liquid reserved for old grandmothers and Italian men with mustaches.  That was, until I tried making it.  

Soup is easy.   If you can’t cook anything, you can cook soup.  Or, at least the broth based soup.  I haven’t tried a cream soup yet.  Rest assured, you’ll hear about it when I do.  But for now, trust me in knowing, you can make soup.  

Anything works in a soup. I think of it as ‘cleaning out the fridge.’  Finally, a use for the almost-questionable produce you expected to eat by now. The beans sitting in the cupboard since Cosmo told you they were healthy.  The left over noodles, rice, anything.  It’s a creation that can be custom made to you.  So, let’s make it!

*I’d never had a ‘just add water’ soup until I came to Europe.  It’s genius.  Super easy, and surprisingly delicious.  If actual soup was so easy, I’d probably be living off the stuff...but that’s just me.

Ingredients:

The ingredients used change depending on the soup and what’s around. Below are some standards I enjoy.

      Bouillon Cubes (usually about 3)

      Pre-Soaked Beans 

      Variety of Veggies (fresh or frozen)

      Mushrooms

      Carrots 

      Zucchini

      Diced Tomatoes/Tomato sauce

      Cubed or Sliced Potatoes

      Pre-cooked Pasta (shells or spirals are great.) OR: rice OR: neither

      Seasoning of choice

(The tendency is often to ‘just keep adding’ so sometimes our ‘soup’ turns out more like a stew.  Not mad though, because it works more like a full dinner and is delicious)

1. Combine mixed veggies into bottom of big pot (carrots, mushrooms, ex  If using zucchini-wait!).  Let these start to heat and cook. 
2. Add Bouillon cubes.  There are a variety of flavors. The more bouillon added, the more flavorful the soup will be.  Usually, for a full pot of soup, use about 3.
3. As Bouillon cubes are melting onto veggies, add potatoes, diced tomatoes, and tomato sauce.  (if you want a clear based broth, do not add the tomato sauce.
4. Add water, so the pot is full.  Bring water to a boil.
5. Season (ex: onion powder, garlic powder, salt, oregano, basil, ect)

      6. Once water is at a boil, add beans.  If you are adding Zucchini,                 which is delicious, add these while the water is boiling as well.

      7. Let boil 5-10 min. stirring occasionally. Good judge is when the                  beans get soft. There is some debate about ‘pre-soaked beans’ vs            'dry beans.’ The pre-soaked beans cook much faster and are                      easier to prepare, but if dry beans are added, prepare to cook for            much longer.

      8. Add pasta, and reduce heat.

      9. Let simmer on low with lid for 15+ min.

     10. Enjoy.

It’s that easy.  Seriously.