Help The Student Event: Day 20
Katie Mae from KatieMaes Food Blog dropped me a note and wanted to share her favorite way of making soup in a pinch. I know I have often made soups with the everything but the kitchen sink attitude and it is kind of fun.
I don’t like to grocery shop, so when the fridge starts emptying out I get creative before I give in and head to Meijer. Usually the ingredients for soup are hiding in the fridge, freezer, and pantry. Here are some ideas for a quick, Italian-inspired “need-to-go-shopping soup.” These pictures are from some of the soups I’ve made in the last year.
Vegetable Soup When Your Cupboard Is Bare
(Servings depends on how much you put in; takes 10-20 minutes)
- Broth or stock if you have it; water if you don’t
- Tomato (if you like it): 1/2 cup leftover tomato sauce or 1/2 can diced tomatoes with their juice. If you aren’t using tomatoes, try adding some olive oil and balsamic vinegar.
- Herbs and spices: pick and choose from oregano, garlic salt, red pepper flakes, rosemary, black pepper, basil, and thyme.
- Vegetables: frozen, canned, or leftover green beans, broccoli, peas, corn, onion, red pepper, etc.
- White beans (optional but recommended)
- Pasta – macaroni, rotini, penne, etc. (optional but helps)
- Garnish: crackers, Parmesan cheese, mozzarella, etc.
- Bring liquid, tomatoes, herbs and spices to a boil in an appropriately-sized pot.
- Add vegetables, beans, and uncooked pasta (if using). Boil until vegetables and pasta are tender (about 10 minutes), stirring occasionally.
- If using cooked pasta, add it now, at the end.
- Ladle into bowls; add cheese, crackers, etc.
It is a great way to be creative and like Katie said, avoid going to the grocery store. Hopefully you find this post useful within your college days or even long after. Thanks again Katie for a fun post.
Have a happy Tuesday and come back again tomorrow for another “Help The Student Event” idea. I better get up and get ready for work.