There comes a time towards the end of the week (or two) when you are left with scraps of vegetables. What better way to not let those go to waste than to make a soup. No recipes, no rules. All you have to do is (1) pick a base to make your broth, (2) add in your cut up veggies, (3) bring to boil and then simmer on low for 30 minutes.
My go-to base would be tomato if the soup is going to be vegetarian. I usually keep in stock canned tomato sauce and use a 1:2 ratio of sauce to water when making the soup. Other options include vegetable, beef, and chicken stock. You can also just drop in a bouillon cube in some water.
I add in potatoes and onions to every soup because, as most people do, I always have it on hand. Frozen corn and peas are also easy to drop in. If you wanted to make it a carnivorous soup, I suggest you cook the meat separately and then add it in. To make the soup a little more hearty, you can add pasta or beans.
The suggestions go on and on. And the possibilities are endless. Making your own soup is a good way to limit your sodium intake as store-bought soups can contain almost 1000 mg of sodium - that's almost 50% of your recommended daily value. Home-cooking keeps your eyes open to what you're putting into your body. Happy soup making!
SP
...listening Rise Up by Andra Day
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