Saturday, January 26, 2008

My Favorite Food Storage Soup Ideas

My family doesn't eat a lot of soup because my kids don't like it, but I like to make them once in a while (and I love them!) Here are some of my favorites:

  • Cook peeled, diced potatoes (approximately 1-2 medium potatoes per person) in chicken broth (just enough broth to cover potatoes). (I have used canned potatoes for this and also frozen shredded hash browns, both of which work well.) (Broth can be made with water and chicken bouillon…no more than 1 t. bouillon per 1 cup water, or you can used canned broth.) Smash potatoes a little. Add 1 can evaporated milk and salt and pepper to taste. Add about 1 cup shredded cheddar cheese and stir until melted. Serve with grated cheese. YUM! Optional ingredients: Add cooked broccoli, chopped carrots, ham, peas, chili, bacon….
  • Cream of vegetable soup: Cut up carrots (or use dehydrated or other carrots), boil in chicken bullion until tender. Add spinach and broccoli (I use frozen unless I have fresh on hand), bring to a boil and simmer until broccoli reaches desired tenderness. Add can of evaporate milk. Salt and pepper to taste. Garnish with cheese, if desired.
  • Taco soup: Cans of any or all of the following: chili, red beans, kidney beans, black beans, canned corn (I often use frozen), tomatoes, tomato paste or sauce or soup. Add water and taco seasoning to desired consistency and flavor. Serve with chips, cheese, sour cream and other toppings.
  • Black bean soup: Combine black beans, corn and salsa. Bring to boil and simmer. Serve hot with cheese, sour cream, etc.
  • Quick beef stew – Combine 1 can ready-to-eat vegetable beef soup (better if you don't used condensed, but that does work, too) with a mixture of about 1-2 T. flour with 1 cup milk (or however you like to thicken gravy). Heat through and simmer until the gravy thickens. Add milk as necessary to get to desired thickness.
  • Easy clam chowder: Drain 2 cans clams into pan. Cook 1-2 cans potatoes (cut pieces to bite-sized) and ~1/2 t. celery salt in clam juice with dried onion until tender. (You can substitute fresh for any of these items....celery instead of salt, fresh potatoes and onions.) In another pan, make a white sauce; add to other mixture. Add milk to reach desired consistency. Salt and pepper to taste.
  • Beef and barley soup: Boil barley and carrots until tender in beef bullion; add beef and heat and serve.

2 comments:

PrudentHomemaker said...

Tuscan Tomato Bread Soup!

http://theprudenthomemaker.com/tuscantomatobreadsoup.aspx

NVG-WmsFam said...

My 12 yr old Son doesn't like much soup either. He did somewhat like the homemade chicken noodle soup I did last week, but I didn't use the "right" noodles, or enough "broth", and used too many carrots. It's endless, isn't it?! Vikki www.survival-cooking.blogspot.com