The Best Soup Recipe

Waste not, want not. - Remember this proverb next time you are about to toss out leftovers. Try saving those scraps. Mark them with a date if to be frozen. Then, use those pieces of food in your next soup.

A staple required in any kitchen looking to make the best soup recipes is vegetable broth. Those people all ready in the habit of saving food may have homemade stock in their freezers. For people developing the habit, purchase all-natural, low sodium broth. A 32 fluid ounce container generally serves four people and even more depending on how much substance is added.

Check out the recipe below and see just how quickly leftover bits of food become a hearty soup.

VEGETABLE SOUP
Serves 8.

TOOLS
1 pot (8 quart) with lid
1 spoon
1 chef's knife (10")
1 cutting board (preferably bamboo)
1 blender (preferably hand)

INGREDIENTS
2 tablespoons olive oil
2 cups greenish part of leeks
2 cups broccoli stems
2 cups carrots
2 cups celery
2 cups corn
2 tablespoons parsley
32 fluid ounces vegetable broth

DIRECTIONS
1. Heat olive oil in the uncovered pot over medium heat.
2. Add leeks. If you do not have leeks, add onions. Either way, slices are fine.
3. Cook until tender (5-10 minutes).
4. Add broccoli. If frozen, thaw and squeeze out excess water. Then, roughly chop.
5. Pour vegetable broth into pot.
6. Using hand blender, puree until smooth. This is important because the greenish part of leeks tends to be tough and frozen broccoli is more appetizing when pureed. If using a standard blender, you will have to transfer the mixture into the blender, puree, and then pout the mixture back into the pot.
7. Add roughly chopped carrots and celery.
8. Add corn (frozen or canned).
9. Cover the pot with the lid.
10. Turn heat down to low.
11. Cook about 25 minutes or until carrots are soft.
12. Stir.
13. Add parsley.
14. Serve.
15. Season with salt and pepper to taste individually.

If you do not like broccoli soup, you will not like this vegetable soup. However, the ingredients are easily substitutable. If you prefer clear broth to thick broth, use onions and add a leafy vegetable instead of broccoli. Beans are also an appropriate addition to any vegetable soup.

Some vegetables cook quicker than others. The cooking time may need to be adjusted if substitutions are used. When vegetables are tender, soup is generally done. Give it a taste and see for yourself.

Serve this soup to friends and family with fresh sourdough bread and a white wine.