How to Make Soup with Almost Anything in Your Kitchen
Looking for a creative soup recipe? You can make soup with (almost) anything in your kitchen. The Italians call this type of dish a ciambotto or a mixture. A ciambotto can be a soup, pasta dish, meat dish, anything that relies on your ability to create something from nothing! Lipton soup mix is a perfect ingredient for your ciambotto because it comes in quite handy as a base for many dishes including soups.
Lipton soup mix comes in a variety of flavors including:
- Vegetable Lipton soup is the base for a number of good, meat-free broths- and it makes a swell veggie dip, too.
- Lipton noodle soups are great on their own or use them to dress up your potato soup recipes and make a heartier meal.
- Classic onion Lipton soup mix can be used for pot roast, dips and broth. Keeping a box or two on hand can get you out of a last-minute dinner crisis.
Doug Melvin of Boise Idaho says that “pasta, broth, bouillon cubes, spices and fresh vegetables are staples for making a good soup”. Add these items to your grocery list and you’ll always be prepared to add soup to the menu!
Doug Melvin: Boise Idaho’s Leftover Potato Soup Recipe
“This potato soup recipe is loved by even the pickiest eaters in our family. And, it makes great use of leftover odds and ends in the refrigerator at the end of the week.
It’s good plain, or piled high with leftover breakfast bacon and grated cheese”.
4 c diced raw potatoes
1/2 c chopped onion
1/2 c chopped celery (optional)
2 T butter
3 c whole milk
Salt & Pepper
1/4 c chopped parsley
- Simmer vegetables in 1 quart water for 30-40 minutes until potatoes are soft.
- Drain any remaining water.
- Add butter, seasonings and milk and allow soup to heat again, stirring often until blended.
- Variation: Crumble leftover breakfast bacon and grated cheddar cheese on top of individual serving bowls before serving.
- Potato soup recipe serves 6.
Family Favorites: Leftover Cabbage Soup Recipe
Catherine Woods of Mobulls, breeders of French and English bulldogs in Missouri, writes in and tells us that if you like to make a big Sunday breakfast, you’re halfway home to making this cabbage soup recipe for use on Sunday afternoons. Update your grocery list to include cabbage soup recipe ingredients along with the makings for your favorite omelet.
As you prepare your omelets in the morning, chop up two of the following: onions, cloves of garlic, potatoes and carrots and store separately in the refrigerator in covered plastic containers. When you start making this cabbage soup recipe, most of the prep work’s already done, so you can quickly make and enjoy your soup.
Two leeks
2 onions
2 cloves garlic
2 T olive oil
3 cans chicken stock or broth
2 carrots
2 potatoes
1 head green cabbage
Salt & Pepper
1/4 c parsley
Blue cheese or other crumbled cheese (optional)
- Chop leeks, garlic and onions. Cook leeks, garlic and onions until crisp-tender, about 5 minutes.
- Slice the carrots and add to vegetables with chicken broth and 2 cups water. Bring to a boil.
- Peel and chop the potatoes and add when broth begins to boil. Reduce heat and cook for 15 minutes.
- Add chopped and cored cabbage and cook for 15 minutes.
- Stir in seasonings.
- This recipe serves 6-8 people.
- Dress up your soup recipe with a sprinkling of crumbled cheese in each individual serving bowl.
Contributors:
- Doug Melvin Boise Idaho
- Catherine Woods of Mobulls, West Plains, MO
