EXTENSION CONNECTION: Soup Time – Formula For Creating Your Own

What tastes better than a hot bowl of soup on a cold winter day?  Perhaps that’s why January is designated as National Soup Month.

Soup is an easy meal that can incorporate many healthy ingredients.   Though to some, the idea of making homemade soup seems both intimidating and time consuming,  it doesn’t have to be. In fact, using this simple plan offered by Utah State University Extension, you can create a tasty soup without even using a recipe.

Here is a formula for making your own soup recipe, and you can be as creative as you’d like – or not. 
Each pot of soup serves 4 adults.

Soup Formula

Step 1 Choose one fat
2 tablespoons oil (vegetable, canola, olive), butter or margarine

Step 2 Add 1 medium chopped onion

Step 3 Choose one or more other vegetables (2-3 cups, chopped)
Celery, green pepper, green beans, carrots, peas, corn, zucchini, squash, mushrooms, cauliflower, broccoli, cabbage, etc. (fresh, canned, or frozen)

Step 4 Choose one protein
• 1 pound beef, chicken, ham, sausage, etc. or
• 1 (16 oz) can beef, chicken, ham or
• 1 (16 oz) can beans (pinto, kidney, black, white, chick peas, hominy, etc.)
• 1 cup grated cheese

Step 5 Choose one starch
• 3-4 cups diced potatoes or
• 2 (16 oz) cans beans (pinto, kidney, black, white, chick peas, hominy, etc.) or
• 4 oz egg noodles, macaroni, pasta or
• ? cup uncooked rice

Step 6 Choose a broth – you need 4 cups (1 quart)
• 2 (16 oz) cans chicken, beef, and/or vegetable broth or
• 4 cups water and chicken, beef, or vegetable bouillon or
• 1 can crushed or diced tomatoes and 3 cups water or
• 4 cups milk and chicken bouillon
• Any combination of above to make 1 quart

Step 7 Choose one or more seasonings
• 1 – 2 teaspoons dried herbs (oregano, basil, cumin, chili powder, thyme, rosemary, parsley, etc.)
• Bay leaf
• 1 – 2 tablespoons fresh herbs
• Minced garlic

Directions
• Heat fat in large soup pot. Add onion and cook until tender. Add remaining ingredients (except fresh herbs). Partially cover pot andsimmer until meat is cooked and starch and vegetables are tender (about 20 – 30 minutes). Add fresh herbs. Season with salt and pepper to taste. Simmer another 5 minutes. Serve.

Suggested Soup Combinations
• Chicken & Rice soup - Combine onion, celery, carrots, chicken, rice, chicken broth, rosemary, parsley, and garlic.
• Beef and Vegetable soup - Combine onion, potatoes, carrots, celery, beef, crushed tomatoes, beef broth, oregano, basil, parsley, and bay leaf.
• Black Bean and Corn soup - Combine onion, green pepper, corn, green chilies, black beans, rice, crushed tomatoes, chicken broth, oregano, cumin, chili powder, cilantro, and garlic.
• Cream of Broccoli soup – combine onion, broccoli, celery, cheese, milk, chicken bouillon, and garlic. Mash or blend together.

Leftover soup makes a quick and easy lunch or dinner. To store leftover soup, divide large amounts into small, shallow containers to aid in quick cooling, and refrigerate for 3-4 days.  Or, divide, freeze and use within 2-3 months, leaving 1/2-inch space in your freezer container to allow for expansion.

You may want to celebrate National Soup Month by creating a tasty pot of soup to warm up your family or friends this week.  

For further information, you may contact the Wildcat Extension District, Crawford County, 620-724-8233; Labette County, 620-784-5337; Montgomery County, 620-331-2690; Pittsburg Office, Expanded Food and Nutrition Education (EFNEP), 620-232-1930.