Create a soup from simple foods. Just choose an item from each category below and follow the directions. Be creative!
- 15 minutes
- 35 minutes
Step 1 - Choose one fat and heat in large soup pot.
2 Tbsp. of oil (canola, olive, or vegetable), butter or margarine
Step 2 - Add 1 medium chopped onion and cook until tender.
Step 3 - Choose 3 cups of vegetables, chop and add to the pot.
Fresh, canned (drain first), or frozen -
celery, green pepper, green beans, carrots, peas, corn, zucchini, squash, mushrooms, cauliflower, broccoli, kale or cabbage
Step 4 - Choose one pound of protein and add to the pot. Drain and rinse canned ingredients.
Chop canned or fresh beef, chicken, ham or sausage
Canned beans such as black, pinto, kidney, navy or chickpeas.
Step 5 - Choose one starch and add to the pot.
3-4 cups diced potatoes
4 oz. uncooked egg noodles, pasta or barley
1/2 cup uncooked rice
Step 6 - Choose a broth.
1 can crushed or diced tomatoes and 3 cups water
4 cups water and chicken, beef, or vegetable bouillon
low-sodium chicken, beef or vegetable broth
4 cups low-fat milk and chicken bouillon
any combination of the above to make 4 cups
Step 7 - Add one or more dried seasonings (if using)
1-2 tsp. dried herbs (oregano, basil, cumin, chili powder, thyme, rosemary, parsley, etc.)
1 bay leaf
minced garlic to taste
pepper to taste
Step 8 - Partially cover the pot and simmer until meat is cooked and starch and vegetables are tender (20-30 minutes).
Step 9 - Add fresh herbs (if using) and simmer another 5 minutes.
1-2 Tbsp. fresh herbs
Easy, Fun and Free Recipe Videos - Featuring ingredients commonly found in New Hampshire food pantries!
In just 2 minutes, UNH Extension's nutrition educators help you turn simple ingredients into delicious meals. Watch our YouTube video for making Create-a-Soup.
Adapted from Utah State University Food Sense, https://extension.usu.edu/fscreate/ou-files/2020-22-staff/Create_Soup.pdf
Freeze leftover vegetables, potato, etc. to add to soups, including chopped kale, corn from the cob in season. If buying canned vegetables, buy "no salt added."
Freeze leftover soup in containers and reheat for lunch.
Save and freeze liquid from cooked vegetables in ice cube trays or muffin tins, transfer to freezer bags, to use as broth.