Homemade Soup

Okay, maybe I cheat a little when I make my homemade soups but not too much and they really are delicious. I can make a whole pot of soup that is hearty and filling in the winter or lighter in the summertime. When I make homemade soups, I find that they are much more satisfying than pouring soup from a can and if I want seconds, there is always plenty in the pot for that or for leftovers. I never find that is true when I open a can of soup.

So making soups is very simple yet perhaps a bit complicated too, or at least it may seem that way until you are familiar with the process. Everything on the ingredients list is either optional or can have some substitution so it is difficult to even create but here is my best try.

Ingredients

Root vegetables such as onion, carrots, potato, beets, or parsnips, etc

Extra virgin olive oil

Spices and herbs such as garlic, Italian seasoning, oregano, etc

2-3 C. of any other mixed vegetables you like

2-3 boxes of prepared broth (or make your own!)

½ - 1 C. of diced tomatoes, tomato sauce, or Vegetable Juice (like V-8)

1-2 cans of beans, any type

½-1C of uncooked pasta or rice

Cheese

Here's what to do:

Pour about 2-3 tablespoons of olive oil into a large pot and heat.

Dice or shred root vegetables and cook in the olive oil until tender crisp. You may choose to add fresh garlic or herbs at this point so that they can cook with the root vegetables as well.

If you desire, add tomato product once the vegetables are tender crisp and stir together with additional spices if desired.

Add the broth* very slowly so it doesn't splatter and put the top on the pot and allow it to come to a boil.

Once the soup starts to boil, add any other vegetables you desire. Also add the beans at this time and allow the soup to come back to a boil.

Add the pasta or rice to the pot once the soup is boiling again. If you choose to use rice add an equal amount of water to the pot with the uncooked rice or add already cooked rice. Pasta can be added uncooked. Cook until pasta or rice is tender.

The soup is now ready to eat. You can simmer longer if you desire but it is not necessary.

Top each bowl of soup with cheese.You can see how this soup can be different each time you make it. By using different vegetables or by using either pasta or rice (or neither if desired) or by omitting tomato products it can be different every time. You can use any type of broth from chicken to beef to vegetable and it will still be yummy!

Here are a few tips I have:

Make sure root vegetables are diced or shredded into small pieces to cook faster.

I like to add frozen mixed vegetables to my soup. I buy them in a bag (peas, carrots, corn, lima beans, green beans) and just add them still frozen.

*Making your own broth is very simple and much cheaper than buying it pre-made. Simply boil a chicken or beef (or any other meat, vegetables or combination thereof) for 1-2 hours. Remove meat and vegetables (you can use them in a stew!) and strain the liquid and you now have your own homemade broth. If you have too much, you can now freeze some of it in a freezer zipper bag (label it!) for the next batch of soup you make.

I like to top my soup with Parmesan or mozzarella cheese.

If you choose not to use tomatoes or tomato products, you will have a clearer soup that is light and delicious. Tomato products do add flavor though and make the soup heartier and very tasty. It is an option you can play around with.