Homemade Vegetable Soups: Economical Quick and Easy to Make

It's winter, the economy is down and heating bills are up. It's time to save money on meals while making sure they are hot, healthful, and filling enough to keep the family warm and satisfied. Soups are a hearty choice when its cold out. But if you're like me, you are not a fan of store bought soups. The better ones have gotten expensive! (One can or package, which often serves one person, can cost $3.00 - $4.00!) And the cheaper choices are filled with all kinds of unnecessary ingredients that add calories but no nutrition-- such as modified food starch and corn syrup.

While canned soups can make a very quick meal, it is a shame to rely on them when homemade soups are so quick and easy to make. And, because you use fresh vegetables in home-cooked soups, and you don't use food-industry fillers, they are far more nutritious You can make great vegetable soups from almost any vegetables you have on hand.

They key is to keep some onions and some cooked potatoes in your refrigerator. Buy a bunch in bulk. They are inexpensive and last a long time. When you have some time, microwave a few potatoes. (Be sure to pierce the skins with a fork first). Then, any time you want to make a hearty soup, you will have a good base to use with the other vegetables you happen to have on hand.

The quantities you will use can vary widely depending upon what you have available and how much soup you want to make. To begin, sauté some chopped onions (perhaps one small onion for soup for two) in standard cooking oil, dice up and add to the onions, a couple of cooked potatoes. If you have any fresh or dried herbs on hand and them as well: parsley, chives, a small bit of rosemary, or dillweed, chopped garlic or garlic powder; any or all will do nicely. For a larger pot of soup, simply start with more onions, potatoes, and herbs. Sauté till the onions have browned, and the potatoes are fully heated.

They add any of the following in ay combination: chopped raw carrots, raw tomatoes, cooked squash (any variety) sliced mushrooms, dark greens of any kind collard, kale, mustard greens etc, raw broccoli, raw sliced cabbage and continue to sauté until the vegetables are fully cooked and softened. If you have some canned beans: pinto beans, kidney beans, white beans, great northern beans or lima beans, they will add substance and nutrition to your soup, so throw them in. Now season to taste with some salt (you will also probably need to add more salt later)

Then add about two cups of water-- more, proportionally if you are making a larger pot of soup. Stir and heat on medium heat till the mixture breaks down and achieves a low bubbling simmer. You can then cook it for about 20 minutes you will have a great nutritious vegetable soup. A mentioned before, you will almost certainly need to add more salt to taste before your soup is finished cooking.

Serve piping hot. For an extra bit of protein, grate some cheddar or swiss cheese over the top and let it melt right before serving.