I honestly feel that soup is one of the hardest things to screw up; if it is cooked long it develops more flavor and there's so much liquid in it that you can't burn it! The trick to a good soup is GOOD STOCK! You can buy stock in the can or make it yourself and freeze it. When I have bones from any kind of meat or vegetables that are almost bad, I know it's time to make some soup stock. Soup has a way of being really filling, yet very healthy when it is done correctly. Whenever I think of soup, I think of a warm savory broth, loaded with vegetables and some tasty saltine crackers on the side. Mmmm....
Tips:
Don't be afraid - If you add too much of something into a soup, you can always add more liquid to even out flavors...it's almost magical.Use a small pasta - Small pasta makes soup easier to eat, so here are a few pasta type suggestions:
Ditalini Alphabet Orecchiette Farfalle (bow-tie) Rings Macaroni Medium or Small Shells Orzo Stelle (stars) Rotelle (Wagon Wheels)
Prep Time: 10 minutes
Cook Time: 25-35 minutes
Servings: 10 cups
6 cups vegetable or chicken stock
1 cup tomato sauce or juice
1 small zucchini, chopped
1 celery stalk, chopped
2 medium carrots, chopped and peeled
1 medium onion, chopped
1 cup canned chick peas (garbanzos)
1/2 cup cabbage, shredded
1/4 frozen spinach, chopped
1 Tablespoon garlic (5-6 cloves), minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1/4 cup dry pasta (see above)
Directions:
1) In a large pot combine all ingredients except the pasta.
2) Bring the pot to a simmer and cook covered for 15-20 minutes.
3) Add in the pasta and cook until the pasta is tender (about 10-15 minutes or as long as desired).
4) When desired consistency is reached, serve in bowls and allow it too cool off a bit (it is obviously hot).
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