In times like this, you are prompted to search for paths to save on the grocery bill, while busy days inspire you to have a small stockpile of meals that can be brought quickly to the table. One of the simplest strategies to satisfy both objectives is to spend a Saturday making 2 quarts each of 2 or 3 simple soup recipes. Portion the soups in individual or family size servings to freeze for future inexpensive, quick-to-fix and tasty meals.
Here are two easy soup recipes to get you started.
These recipes can be followed precisely as given, but also they are universal recipes. Substitutions give a corresponding texture and body, but with different flavors. Recommendation for alternate ingredients follows each of these easy soup recipes. One uses a cream base while the other uses a broth. You will be stunned to find how some minor tweaks to each recipe can supply many clearly different simple soup recipes. Add the leftover ingredients and cook over middle heat, stirring often, for 30-45 minutes, or until soup takes the thickness you like. Rather than, or in addition to clams, try shrimp, crab, Krab (, crawfish or catfish nuggets. Substitute celery, water chestnuts or spinach for any of the plants. Employ a spoon of tarragon or 0.25 cup fresh cilantro in the place of the thyme. Mix all ingredients in a giant shallow pan over gentle heat. Turkey, sausage or sliced ham works just as well as chicken. In the place of the green beans, try fresh, sliced zucchini added to the soup just five minutes before serving. Substitute one orange and one yellow bell pepper for the beans and corn for a colorful and mouth watering soup. Rosemary, thyme or marjoram can replace the sage.
When you try these soup recipes, you may see how flexible they are. Remember to use any remains from the fridge. In only a few hours, you may have many lunch or dinner servings good to go in seconds.