Feb 09 2017
Winter outings are mostly one-day affairs, and when you come home after dark, cold and tired, you want to put a meal on the table as quickly as possible. You could thaw something from the freezer, of course, but how about a hot, hearty soup that comes together in less time than it takes to shower and change? Sound good, doesn’t it? Then let’s get cooking with…
Quick Vegetable Soup Master Recipe
This soup is hearty but not heavy. It contains very little fat, and you can limit the salt content by choosing your ingredients carefully and leaving the salt in the shaker. And though this is a vegetable soup, it need not be vegetarian. I often use low-sodium chicken or beef broth for the base. You can add meat or fish, too, if that’s your fancy.
Yield: About 8 cups, or 4 to 6 servings
- 28-ounce can crushed or whole tomatoes, preferably low-sodium
- 32-ounce container of “reduced sodium” broth (whatever flavor works for you — cook’s choice)
- A medium-sized potato, chopped
- A small onion, chopped
- 2 full-sized carrots (or a handful of “baby” carrots), grated or sliced
- A large stalk of celery, sliced or chopped
- 1 cup frozen vegetables (peas, corn, green beans, or lima beans), in any combination
- Salt and ground pepper to taste
You’re in a hurry to eat, so you need to work efficiently. Collect all your ingredients first, then do the slicing and dicing while the soup base is heating on the stove.
1. Decant tomatoes and broth into a large pot. But don’t toss the tomato can into the recycling bin just yet. Rinse it with cold water (about half a can’s worth) and add the rinsings to the pot. Now put the pot on the stove and crank the control up to High.
2. Start slicing and dicing the potato, onion, carrots, and celery. As you finish with each one, add the cuttings to the pot. I don’t bother peeling the potato and carrots — the peel adds fiber and nutrients — but you can do so if you want. And don’t worry if some of your slices are a little on the thick side. Though small is better (it speeds the cooking), bigger is OK.
3. When the soup boils, cover the pot and leave the lid ajar, reduce the heat and simmer for about 15 minutes, checking occasionally to be sure the pot isn’t boiling over.
4. When the home-sliced vegetables are tender, turn off the burner and add the frozen vegetables. These will heat through in no time, while also helping to bring the soup down to serving temperature.
5. Season the soup to taste and dish it up. Use dried herbs like thyme, rosemary, oregano, basil, bay leaf, marjoram, and chervil. Or if you like to feel the heat, add as much hot sauce as you can stand.
NB A note on portion size: This recipe will yield four to six 1½–2 cup servings. If that’s more than you need, store the leftover soup in an airtight container in the fridge (good) or freezer (best) and save for a chilly day.
Making it Even Better
So much for the master recipe. It can be an end in itself, but it’s also a foundation on which you can build. Mix and match ingredients at will. Do you have leftover boiled potatoes or roasted squash from yesterday’s dinner? Chop them up and put them into the soup. Is the baby spinach you bought last weekend looking a little wilted? Put it in the soup. Don’t overlook lettuce, either. Whether crisp or slightly wilted, it makes no difference. Slice it into strips and toss it in the soup. Leftover roasted chicken? Pull the flesh into bite-sized pieces and heat with the soup. Leftover rice? Toss it in. Got noodles? Cook ’em and add to the bowl before lading in the soup. Use your imagination. Enjoy!
- You Can’t Go Wrong With Soup! Archived articles on the subject
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