Tasty Tuesday: Homemade Soup

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Vegetable Soup: an art

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January is a month when our family LIVES on homemade soup. I didn’t know it as a child but I know it now: soupmaking is an art. That old fairy tale about Stone Soup expresses how the very finest soups are made. Everyone contributes the best of their tasty offerings and the end result is an incredible, delicious soup–after the stone has been removed from the pot.

I owe any soupmaking know-how to my mother. She is an AMAZING soup artist. She also knows the truth that there really is no recipe for soup. You just MAKE it. So for as long as I can remember, I’ve just been making soup. It’s never the same and can’t ever be exactly duplicated.

Basic Soupmaking

So, to start with, the skeleton of soup looks like this:

  • Meat (often leftovers, but can be meat specifically purchased for the soup.)
  • Liquid (this can be turkey stock, commercially prepared chicken stock, boullion cubes in hot water, milk, tomato juice)
  • Vegetables (which vegetables will depend on which soup you’re making.)
  • Carbs (this category would include beans, rice, potatoes or noodles.) Carbs aren’t strictly necessary. It certainly is possible to make a lovely chicken soup that just has chicken and carrots and celery. For me, carbs are important because, as always, I’m feeding hungry boys.

Over the next several weeks, I’ll be describing several different kinds of soup. Today’s soup was made with some leftover pork loin that had been in the freezer long enough that I was wondering about freezer burn.

I started out today with three large lumps of grilled pork loin. I pulled them out of the freezer at about 3:15 this afternoon. Because they were frozen solid, I put them in the stock pot and added half a bag of navy beans and filled up the pot and turned it on high. After things had boiled for about half an hour, I took the pot off the stove, fished out the meat and drained the water off the beans. (I read somewhere that if you boil beans and drain that water off and then continue to cook them, they will not make people as gassy. Not sure if that’s true, but that’s what I did.)

So I refilled the pan with the beans and more water and put it back on the stove. I cut the meat into cubes and put that back into the pot. Sadly, the cutting board slipped after I cut up the third chunk, so about a third of the meat when on the floor. I THOUGHT about just scooping it up and throwing it into the pot, but I was pretty sure I couldn’t come here and admit that!

I boiled the beans pretty hard. After about an hour, I added a can of tomato sauce. About an hour before I wanted to eat, I put in a 2 pound bag of frozen mixed vegetables. By this time, the navy beans were getting soft and were nearly ready. There are times and soups that I use fresh veggies in, but today I didn’t want to take the time to cut things up, so frozen veggies did just fine.

About 20 minutes before I wanted to eat, I put in another can of tomato sauce, a can of diced tomatoes, and about a teaspoon each of dried oregano, basil, and celery seed. I did NOT salt the soup. I opted to let my family salt their own soup. I’ve found that I can add an enormous amount of salt to soup and people still feel like it doesn’t taste salty enough. If everyone adds their own, they usually end up with less salty soup, but it tastes just the way they like it.

In the last few minutes before I served the soup, I got the bread ready. I used leftover Beet Bread. I sliced the bread horizontally into two large halves, top and bottom. In a bowl, I mixed together about 2 T. bacon ranch salad dressing, 1 T. soft butter, 4 T. mayonnaise, 1 ounce grated fresh Parmesan cheese, and 4 ounces of grated smoked gouda cheese. I mashed it all together and spread the mixture over both halves. I baked it in the oven at 425° for about ten minutes until the cheese mixture was melted. Then I sliced it into wedges and started ladling up soup.

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A few notes about freezing soup: I generally try to make enough soup to freeze for quick meals later. Noodles don’t freeze very well. Potatoes freeze VERY badly. Rice is so-so. Beans freeze GREAT! Labeling containers has become quite important around our house because it’s easy to wind up with dozens of unidentified containers of SOMETHING in the freezer.

The beautiful thing about homemade soup is that you can usually use what you have in your freezer, fridge, or pantry. It’s a budget meal, but doesn’t have to feel like you’re eating on the cheap. Thanks, Mom!!!!

I have some very serious soup tricks up my sleeve for the rest of this month, so stay tuned!

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Barb KelleyMy Sister’s Kitchen.


Comments

  1. Hi Bard – Love the tip about the beans to reduce gas! Our family loves beans, but my tummy does not! Got any great recipes for Cream of Broccoli soup?

  2. Barb, you are amazing! I have been hesitant to try Vegetable soup, but I will definitely try this one!

  3. Roberta, I was wondering about Broccoli soup too. Can you give us some ideas, Barb.