When it comes to pulling together a fantastic soup, having core ingredients on hand is essential. With these staples in the pantry, you can create your own masterpiece on short notice.
BROTHS/STOCKS:
Chicken, beef and/or vegetable
HERBS/SPICES/SEASONINGS:
Spices/Seasonings: Peppercorns, bay leaf, kosher salt, Worcestershire sauce
Dried herbs: Basil, coriander, cumin, oregano, rosemary, sage, tarragon, thyme
FRESH VEGETABLES:
Carrots, celery, garlic, onions, potatoes
OILS:
Olive oil, canola oil
CANNED GOODS:
Tomatoes: Crushed or diced, sauce, paste
Beans: Kidney beans, black beans, white beans (great northern, cannellini, navy)
NONPERISHABLES:
Dried lentils, dried beans, pasta, noodles, rice (long grain white and/or brown)
A BIT OF HEAT:
Hot pepper sauce, chili powder, cayenne pepper, red pepper flakes
5 TIPS FOR GREAT SOUP
1. The flavors in many soups—meat (especially meat on the bone), garlic, onion and bay leaves—benefit from long cooking times. Give your soup plenty of time to simmer.
2. Some ingredients lose their flavor with extended heating. Add any ingredients with dynamic flavors, such as fresh herbs, later in the cooking process.
3. Salt teases out the ingredients' flavors, so add a small amount early in the cooking process. But cooking concentrates salt's flavor, so be sparing to start, and salt to taste just before serving.
4. Dress up your soup with a garnish, such as chopped nuts or fresh herbs, slivered fresh vegetables, sliced green onions, croutons, shredded cheese or crumbled bacon. A drizzle of flavored oil makes a simple and elegant finish.
5. Most savory soups are even better the next day. If time permits, make your soup the day before serving.