HOMEMADE SOUPS AND STEWS
No canned soup can even come close to the aroma or flavor of a homemade soup!
And homemade soups are so simple to throw together.
Odds are, you're cooking some kind of meat for dinner — beef, pork, chicken, fish — so you can take the "wastes" and make your own stock to have on hand for homemade soups.
Stock (broth) doesn't have to have all the other ingredients (like onions, celery, bay leaf, etc.) included; just enough water to cover the bones and meat is adequate. You can add the "flavoring" and vegetables when you make your soup.
Simmer your stock while you're preparing and cooking your meal. When you're done eating and are cleaning up after the meal, strain the broth and set it aside to cool somewhat. If meat was used, debone it, chop it up and let that cool as well and then store in a separate container.
Both can be frozen for longer storage or placed in the refrigerator if you're planning on making soup the next day.
If your broth is frozen, simply remove the container from the freezer and let it stand for about an hour then pour/dump the semi-thawed contents into a large pot. Place your pot over low to medium heat and once the broth has melted and is hot, add your herbs, spices, meats and vegetables. Cover and let simmer for 3-4 hours, or for as long as your soup recipe calls for. You can go about doing other household duties while your dinner is cooking! Nothing is easier or tastes better.
The broth can be used for other things as well: gravies and sauces and dressings; used instead of water for cooking rice; in yorkshire pudding in place of water or in breads and buns to add a unique flavor.
Homemade soup can be nutritious, delicious, and very inexpensive to make!
Free Recipes for Personal Use:
The following recipes are from "Tom Valenti's Soups, Stews, and One-Pot Meals" by Tom Valenti
· Florentine Pot Roast with Red Wine, Mushrooms, and Tomatoes
· Simmered Shrimp Saute with Shitake Mushrooms
· Tomato, Bread, and Parmesan Soup
The following recipes are from Jasper White's "50 Chowders"
· Skillet Corn Bread
· Corn Chowder
Recipe taken from the "The Great Tomato Book" by Gary Ibsen and Joan Nielsen
· Old-Fashioned Tomato Cream Soup by Dale Ann Feuerman