Less than enchanting commercial times prompt you to go looking for methods to save on the grocery bill, while busy days inspire you to have a tiny stockpile of meals that may be brought quickly to the table.
One of the easiest paths to satisfy both objectives is to spend a Saturday making 2 quarts each of two or three simple soup recipes. Portion the soups in individual or family size servings to freeze for future inexpensive, quick-to-fix and tasty meals.
Here are 2 such easy soup recipes to get you going. These recipes can be followed precisely as given, but also they are common recipes. Substitutions give a similar texture and body, but with different flavours. Idea for alternate ingredients follows each of these simple soup recipes.
One uses a cream base while the other uses a broth. You’ll be surprised to find how some minor changes to each recipe can supply many clearly different easy soup recipes.
Simple CLAM CHOWDER SOUP
three Tb. Butter
3 Tb. Flour
six cups milk
two large potatoes, cooked till virtually done, diced in 2-inch cubes
2 3.5-ounce cans clams, with juice
1 15-ounce can corn
3 huge mushrooms, sliced
one big onion, diced
3 green onions, sliced
one tsp. Thyme
Melt the butter in a huge frying pan. Use a whisk to mix in the flour. Cook over low heat until the roux thickens. Steadily add the milk, stirring constantly. Add the leftover ingredients and cook over middle heat, stirring often, for 30-45 minutes, or till soup acquires the thickness you prefer. Garnish with fresh parsley if you like.
instead of, or in addition to clams, try shrimp, crab, Krab (, crawfish or catfish nuggets. Substitute celery, water chestnuts or spinach for any of the veggies. Chives are good in place of green onions. Use a teaspoon of tarragon or [*FR3] cup fresh cilantro in the place of the thyme.
easy CHICKEN veggie broth
eight cups chicken broth
two chicken fillets, cooked and cubed in 1-inch cubes
1 15-ounce can green beans
1 15-ounce can corn
one large red bell pepper, chopped
1 massive onion, sliced
2-3 stalks celery, cut thinly
one tsp. Sage
2 tsp. Minced garlic
A pinch of cayenne
Drain the canned vegetables. Combine all ingredients in a big saucepan over middle heat. Stir sometimes. Cook for forty five mins.
Turkey, sausage or chopped ham works just as well as chicken. In place of the green beans, try fresh, chopped zucchini added to the soup just five mins before serving. Substitute one orange and one yellow bell pepper for the beans and corn for a colourful and juicy soup. Rosemary, thyme or marjoram can replace the sage.
once you try these straightforward soup recipes, you’ll see how adaptable they are. Use your brains. Do not forget to use any leftovers from the frig. In just some hours, you can have many lunch or dinner servings good to go in minutes!
If you find this article useful, you should also check out cooking101.org to learn more about some easy techniques of cooking all sorts of quality meals, including how to make cream of mushroom soup.
