Building Soup

Soup comes in a can. That's nice. So does shaving cream.

Make your own soup. It's fresher, healthier, and a whole lot tastier. What's more, you can easily make any number of soup variations from one easy base:

Stock, carrots, onions, and celery.

Add to this chicken, noodles, and jalapenos, and you have spicy chicken noodle soup. Add a couple handfuls of lentils, a tomato, red bell pepper, turmeric and cumin, and you have a savory lentil soup. That is what's so great about making soup - you can use whatever you have on hand to make a unique and easy supper.

Get a deep pan, and heat it on medium.

Add your favorite oil; just enough to coat the veggies you're about to throw in. I use either unsalted butter or rendered bacon fat, depending on how savory I want the soup.

Add coarsely chopped onions, celery, and carrots in equal portions.

Sprinkle with kosher salt and turn heat down to low/medium. Sweat  the veg until tender.

Sprinkle in other seasonings. I often use a generous dose of freshly ground black pepper, as well as cumin or cayenne. I also like to add fresh crushed garlic. Stir in.

Now add the stock. Chicken, vegetable, beef, whichever will complement the other flavors you are using.

Stir in any extras now. Those might include mushrooms, shredded chicken, noodles, etc. Bring to a boil, then reduce heat.

Simmer until you are satisfied with the flavor, or until the cornbread is done. You are making cornbread, right?

If you have made a veggie soup, you can blend it for a smooth texture, and serve with toast or grilled cheese (yum).

Leave the cans in can-land. You just made the cheapest, best soup of them all!