Soup’s On: Easy Free-Style Soup Recipes!
Soups can be fast, easy AND economical! Soup is a great way to stretch your food budget. And let’s face it, with chillier weather ahead, who doesn’t like a cup or bowl of hot, comforting soup?
These are basic “free-style” soup recipes. Tailor them to your own personal liking by adding, subtracting or swapping out ingredients. Check your refrigerator to see if you have leftover meat or vegetables you can add to these basic recipes.
SECRET SOUP INGREDIENT: It’s SALSA! Salsa can jazz up almost any kind of soup, especially vegetable or noodle. Use a sweet salsa, mild or hot – you choose. Add a tablespoon or more to give the soup an extra flavor boost – you decide “how much”.
TIME AND MONEY SAVING TIP: Keep frozen bags of spinach, corn, mixed vegetables, etc. in your freezer. Stock your pantry with cans of chicken or vegetable broth and other canned vegetables. They are all easy to grab to make a quick and easy soup on the spur of the moment. SHOP THE SALES AND STOCK UP.
Soups like these re-heat well the next day and flavors become even more enhanced. They are also easy to make ahead (like on a Sunday), so when you get home from work or a busy day, you just heat it up!
EZ Versatile Chicken Vegetable Soup
(2) 14.oz. Can chicken broth
(1) 10 to 16 oz. bag of frozen mixed vegetables (such as carrots, broccoli, green beans, peas, etc.)
¼ to 1/2 cup of leftover cooked chicken (can use rotisserie chicken)
½ cup of dry pasta noodles (note: you can break up spaghetti/linguini pastas into 3rds, they make perfect noodles), Get creative: Use whole wheat noodles, spinach linguini noodles, etc.
SECRET ingredient: 3 tablespoons or more of jarred red salsa (use mild or hot to your personal liking).
salt/pepper
OPTIONAL; a few dashes of basil and oregano
Pairs well with warm biscuits.
ADD all the above ingredients together, bring to a boil, then simmer on low heat until pasta is cooked.
FOR VEGETABLE SOUP: Follow recipe above, but LEAVE OUT THE CHICKEN (you can also substitute your favorite vegetable stock)
Serves: 2-3
CHICKEN-POTATO-CORN CHOWDER:
(2) 14.5 oz. Cans of chicken broth
(1) small onion – chopped and lightly sauteed
(5) medium potatoes (Yukon gold, Russett or Red), pre-cooked then coarsley mashed
(1) 16 oz. of corn – Roasted corn or plain corn, canned or frozen (if using can, drain the corn)
approx. ½ cup of leftover cooked chicken (can use rotissiere chicken)
½ cup of chopped red or green peppers (or a mix of both)
¼ cup of Half and Half or milk
Salt/Pepper to taste. OPTIONAL: Dash of Hot Sauce
Mix ingredients together and simmer until piping hot.
Pairs well with warm biscuits or oyster crackers. Serves 2-3.
POTATO-CORN CHOWDER
Use the base recipe above, but instead of chicken, substitute 4 slices of cooked bacon, crumbled.
Optional: Top with shredded cheddar cheese. Pairs well with warm biscuits or oyster crackers. Serves 2-3
SPINACH TORTELLINI SOUP
(2) 14.5 oz. cans of chicken broth
5-6 oz. refrigerator spinach-cheese tortellini (or another tortellini of your choice OR RAVIOLI)
4-6 oz. frozen spinach, or a handful of fresh spinach leaves
(3) tablespoons (OR MORE of salsa to taste)
oregano, basil and black pepper to taste
optional: minced garlic
Mix the ingredients together and simmer the soup until tortellini is thoroughly cooked through and piping hot. Serves 2-3. Pairs well with garlic bread or warm breadsticks.
This super versatile recipe is easy to modify. Increase or decrease the spinach to your own personal taste. If you don’t like spinach, leave it out! Add 3-5 tablespoons of sauteed chopped red and/or green peppers instead.
ALL THESE EASY SOUPS ARE PERFECT FOR YOU TO ALTER. “FREE-STYLE” THEM YOUR WAY (OR USE THEM AS IS)! Be creative and experiment, use up leftovers to save $$. Chilly weather ahead: SOUP’S ON!