Soups On! All About that Base!

It’s all about that base.
From any crock of classic gumbo to hearty beef barley – it’s really all about the base broth first. You can reach for a variety of different bases to kick off your crock! I love to dig around my frig and see what needs to be “used up” before I plot out my soup or stew. For example, these all make excellent base broths just from my Sunday football gathering:

Zesty Tortilla Soup
A jar of half-eaten salsa that sat alongside the chip bowl:

• Dump the leftover salsa into a simmer pot on low, add a cup of water and HOLY MOLY for seasoning (for less Mexican spice, try EUREKA SWEET PAPRIKA)
• Add cooked pulled chicken (yep, you can use the leftover chicken you’ve got in the frig too, as the Mexican blend will overpower almost any flavor you original cooked the chicken with)
• Add a small can of black or red beans (or both)
• Add a small can of corn nibbles
• Add a chopped small yellow onion
• Simmer & serve with a dollop of sour cream

 

Creamy Potato Stew
Left over ranch dip from the wing platter:

• Dump the leftover ranch into a simmer pot on low, add a cup of milk and SHOOK UP for seasoning (SHOOK UP is our low sodium blend, if you prefer more salt then reach for KITCHEN’S KEEPER)
• Peel, cube & boil until soft, 2lbs of potatoes to add to the ranch simmer
• Peel, slice & steam until soft, 3 large carrot sticks to add to the ranch simmer
• Slice & steam until soft, 2 celery stalks to add to the ranch simmer
• Add a chopped small yellow onion to the ranch simmer
• Simmer & serve with crisp bacon pieces and grated cheddar, which is completely optional but highly delicious

 

Italian Minestrone
Left over marinara from the mozzarella sticks:

• Dump the leftover marinara sauce into a simmer pot on low, add a cup of water and POMODORI SOLEGGIATTO as well as a pinch of KITCHEN’S KEEPER for seasoning
• Add one small can of diced tomatoes
• Add one small can of fava beans
• Peel, slice & steam until soft, 3 large carrot sticks to add to the simmer
• Slice & steam until soft, 2 celery stalks to add to the simmer
• Add a chopped small yellow onion to the simmer
• Add ½ pound of cooked and drained Ditalini pasta (which is a small, tube-shaped pasta but anything you have on hand is ok too)

 

Important PRE-GAME Soup Tips:
Sear before you simmer
Always try to brown your protein ingredients on the stovetop or in the oven first such as chicken or beef. This creates a far deeper, savory flavor. You will not be able to get this same taste from adding those same ingredients straight to a pot of simmering base broths.

Season as you go
Adding unseasoned, fresh ingredients to seasoned ones makes your soup or stew mixture very bland. Therefore, it’s imperative to continue adding salt and seasoning throughout every stage of the cooking process. Just be sure to taste constantly and adjust as you go to ensure the flavor is to your liking!

Make it creamy—but hold off on the cream
Yes, of course, you can replicate the richness of cream without dumping in dairy! Trying adding a scoop of mashed potatoes to your crock, or hummus, blended chickpeas or blended down roasted cauliflower. By adding these ingredients, you will achieve that creaming craving without the added heavy fat.

When all fails, fix it
Don’t dare toss out the pot that tastes a little off! Try these ideas to remedy the simmering stew first.

• Salt: If you began with unsalted broth, then it’s important to realize, you’re seasoning a lot of ingredients in one pot. So, add in more salt gradually, tasting often.
• Acid: A squeeze of citrus often adds the perfect balance for soups — especially important if your soup doesn’t have a built-in acid source (like tomatoes or wine). I love sprinkling in a pinch of TWISTED SISTAZ to my robust soups!
• Sugar: A pinch of sugar is often needed for root vegetable soups and stews. I particularly need to use LOVIN’ MY PUMPKIN in butternut squash soups.

Don’t forget Soups & Stews have “Sides” too
Toppings are the unsung hero side dishes to all soups and stews! Feel free to have fun with your “soup sides” and get creative:

• Cut a grilled cheese sandwich into slices for dipping
• A spoonful of plain salted yogurt becomes the best alternative to sour cream
• Don’t throw away the “almost empty” chip bag! Sure, those crumbs aren’t dip worthy – but they make great soup toppers!
• A fried egg belongs – and not just in egg drop soup
• Grated cheeses are always a happy soup partner from feta to cheddar – the soup will be better!
• Bread ends are never wanted for sandwiches! Cube those ends up and toast them in a pan with a drizzle of EVOO for the perfect topper
• Sliced avocado adds color and texture to your crock
• Slice salami, chorizo or ham hunks are a great way to beef up the broths