Mix-and-Match Soup

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A warm bowl of soup is a comforting antidote to our chilly and damp March days. Soups are an excellent way to work additional portions of nutritional foods like beans, vegetables and lean meats into your diet. And, homemade soups, with their fresh ingredients and robust flavors, are often tastier than their canned counterparts. Use your good taste and our mix-and-match ideas to create your own soup.

Ingredients

Preparation

Begin with a broth

Tomato broth: One 12-ounce can tomato paste, two 16-ounce cans chopped canned tomatoes with juice and 10 cups of water.

Chicken, beef or veggie broth: Ten cups of broth or four bouillon cubes dissolved in 10 cups of water.

Add fresh and flavorful ingredients

Add a protein (2 cups)
Browned ground beef
Cooked chicken or turkey
Extra-firm tofu
Lentils
Sausage or kielbasa
Beans, cooked or canned

Choose a grain (2 cups)
Rice, cooked
Barley, cooked
Quinoa, cooked
Pasta, uncooked
Corn, canned or fresh
Dumplings, add near end of cooking time

Pick four vegetables (1 cup each, sliced)
Carrots
Celery
Cabbage
Onions
Tomatoes
Pea pods

Finish with a seasoning (4 tablespoons total)
Basil
Chives
Cumin
Garlic
Marjoram
Thyme

Choose a cooking method

Crockpot: Pour boiling stock and other ingredients into a crockpot and simmer for eight to 12 hours or overnight on low setting.

Stockpot: Bring stock to boil in a large stockpot. Add all ingredients, plus salt and pepper to taste. Reduce heat and simmer for 30 minutes.

Recipe by Sound Consumer

Source: Sound Consumer March 2006

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