. . . you could make with what you have at home this week.
Soup is one of the most frugal foods, financially, calorically, and time-wise. You can add all sorts of odds and ends from the kitchen, cellar, garden or spare freezer. Soup is one-pot cooking at its finest. Start it on the stove or in the crockpot, and leave it to simmer until you're ready to eat. A bowl of soup, some crackers or bread, and you have a meal. Bonus -- on a chilly day, a steaming bowl of soup will warm you from the inside out.
Here's your challenge: Think of one soup that you could make this week using what you have on hand. Thinking of what you could cook with on-hand ingredients is a good exercise to do from time to time. It always helps me see the possibilities. Sharing your one soup, here in the comments, will also help the rest of us, as we think through whether or not your soup would work for our ingredients.
So, name your soup plus the list of ingredients it takes.
Anyway, I'll start. My soup is Cream of Green. I use kale, broccoli, collards, spinach, chard, or as I used this week, Brussel sprout leaves (they're like collards). In addition to the raw, chopped greens, I used 1 onion, 1 clove of garlic, some celery leaves, nutmeg, dried thyme, salt, pepper, milk (I used unsweetened soy milk), flour, butter, oil, water. We topped our bowls of Cream of Green with cheddar cheese. A creamy and hearty soup.
Your turn. In the comments name the soup you could make with what you have on hand and list its ingredients.
