Whatever Is Available Soup Food

WHATEVER YOU WANT SOUP

Steps:

• Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons butter or oil. When the butter melts or the oil shimmers, add onions and garlic, and a generous pinch of salt.
• Reduce the heat to medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.
• Place the meat, vegetables and other add-ins in the pot, along with the raw chicken (if using), and add enough liquid to cover. Season with salt. Increase heat to high and bring to a boil, then reduce to a simmer.
• Cook until the flavors have come together and the vegetables and greens are tender, about 20 minutes more. If you added raw chicken, remove it from the soup when cooked, allow to cool, shred and return to the soup. Taste and adjust for salt.
• Add more hot liquid if needed to thin the soup to desired consistency. Taste and adjust for salt.
• Serve hot, and garnish as desired.

WHATEVER FLOATS YOUR BOAT VEGETABLE SOUP -- LEFTOVERS!

Steps:

• Thaw leftover vegetables of your choice. Set aside.
• In a large saucepan, saute diced onions in 2 tablespoons olive oil for about 3 minutes; add minced garlic and saute for about 1 minute more.
• Add diced potatoes, water, salt, beef or chicken granules, and black pepper. Bring to a boil.
• Reduce heat ~ simmer until potatoes are tender but not falling apart (about 10 minutes).
• Add thawed leftover vegetables. Bring back to heat.
• Add tomatoes (with juice) and optional Worcestershire sauce and corn. Simmer for 2 minutes.
• Taste for needed seasonings.
• Add leftover cooked beef or chicken, if desired, and heat through.
• Garnish with cilantro or parsley ~ Serve with cornbread or bread sticks, and a fruit salad.

WHATEVER IS AVAILABLE SOUP

Steps:

• In a large cooking pot or large saucepan, add beef broth, water and quartered potatoes and bring to boil.
• Crush and add tomatoes including liquid.
• Add barley and bring soup to boil.
• Reduce heat and simmer soup for about 15 to 20 minutes or until potatoes are tender.
• Remove potatoes into a mixing bowl and mash.
• Add butter or margarine and mix well; set aside.
• Add cubed potatoes and elbow macaroni to cooking pot and cook for about 10 minutes.
• Add mixed veggies, chicken pieces, soy sauce (optional), salt and pepper and simmer for about 10 minutes longer.
• Remove about 4 cups of soup and process through a food processor or blender and return to soup pot.
• Now add reserved mashed potatoes, mix well and bring just to boil.
• Adjust seasonings to taste.
• Remove from heat and let soup sit for a least 10 minutes before serving.
• Refrigerate any unused portion of soup.