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 fridge 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
Base: a jar of half-eaten salsa from 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 — leftover fridge chicken works great, the Mexican blend will overpower almost any flavor it was originally cooked 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
Base: leftover 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, reach for KITCHEN’S KEEPER)
- Peel, cube & boil until soft: 2 lbs of potatoes
- Peel, slice & steam until soft: 3 large carrots
- Slice & steam until soft: 2 celery stalks
- Add a chopped small yellow onion
- Simmer & serve with crisp bacon pieces and grated cheddar — completely optional but highly delicious
🍝 Italian Minestrone
Base: leftover marinara from the mozzarella sticks
- Dump the leftover marinara into a simmer pot on low, add a cup of water, POMODORI SOLEGGIATTO, and 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 carrots
- Slice & steam until soft: 2 celery stalks
- Add a chopped small yellow onion
- Add ½ lb cooked and drained Ditalini pasta (or whatever you have on hand)
✨ Pro Tips: Before You Fire Up the Crock
Sear before you simmer. Always brown your protein on the stovetop or in the oven first. This creates a far deeper, savory flavor that you simply cannot get by adding raw ingredients straight to a simmering broth.
Season as you go. Adding unseasoned fresh ingredients to seasoned ones makes your soup bland fast. Keep adding salt and seasoning throughout every stage — taste constantly and adjust as you go.
Make it creamy — without the cream. Add a scoop of mashed potatoes, hummus, blended chickpeas, or blended roasted cauliflower to achieve that creamy richness without the heavy fat.
When all else fails, fix it. Don’t toss the pot that tastes a little off! Try these first:
- Salt: If you started with unsalted broth, you’re seasoning a lot of ingredients at once. Add salt gradually and taste often.
- Acid: A squeeze of citrus adds perfect balance — especially if your soup lacks a built-in acid source like tomatoes or wine. I love a pinch of TWISTED SISTAZ in robust soups!
- Sugar: A pinch of sugar is often needed for root vegetable soups. I always reach for LOVIN’ MY PUMPKIN in butternut squash soup.
🍲 Don’t Forget the Soup Sides!
Toppings are the unsung heroes of any soup or stew. Get creative:
- Cut a grilled cheese sandwich into slices for dipping
- A spoonful of plain salted yogurt is the best alternative to sour cream
- Don’t toss the almost-empty chip bag — those crumbs make great soup toppers!
- A fried egg belongs in more soups than just egg drop
- Grated cheeses — from feta to cheddar — are always a happy soup partner
- Cube those bread ends and toast in a pan with EVOO for perfect croutons
- Sliced avocado adds color and texture
- Sliced salami, chorizo, or ham hunks are a great way to beef up the broth
