How to Make Soup
Soup is easy to make and a good way to use what you have.
Sauté onions and/or garlic in a little bit of olive oil. When they are soft, add vegetable broth according to how much soup you want to make. Add chopped raw vegetables–whatever you have–or any frozen vegetables. Let the soup simmer (small bubbles) without boiling (big bubbles) over medium heat for 15 to 45 minutes. The longer soup cooks, in most cases, the better it tastes.
Stir in canned beans (rinsed and drained) and/or cooked pasta about 5 minutes before you take the soup off the heat so that the beans don’t fall apart and the pasta doesn’t become mushy. I could tell you I soak dried beans overnight and use those, but to me the differential isn’t worth it. Canned beans are fine. Don’t be a hero.
At the end of cooking, adjust the liquid by adding more broth or water if the soup is too thick, then taste. If the soup is too thin, make it richer and creamier by adding a little bit of soy milk, regular milk, or yogurt. To thicken the liquid for pureed soups, a spoonful of leftover mashed potatoes or brown rice before pureeing with an immersion blender will do the trick.
Add more seasonings as needed just before serving, especially salt and pepper.
This is an excerpt from The Skinnygirl Dish by Bethenny Frankel, available on Amazon.com.