I’m just dropping this uber small article because soups and stews help stretch your income and fill bellies. If you’re used to buying soup in a can, the flavors of the soup you make at home will be fairly different. Many people don’t realize that soup companies will unfortunately contain MSG, corn syrup, artificial flavoring and loads of excess sodium. If your body is used to the canned soups, then you may need to simply adjust your taste buds of time. While some may not believe this to be a true homesteading article, it is simply because we are growing our produce which we then turn into various dishes.
Go grab a stock pot and let’s gather some ingredients!
Liquid Base: Select 1
Vegetable Stock
Beef Stock
Chicken Stock
Bone Broth
Water & Mirepoix
Meat Proteins: Select 1
Chicken (ground, cubed)
Beef (ground, stir fry strips, cubed, meatballs)
Fish (deboned and unbreaded pieces )*
Pork (bacon, Canadian bacon, cubed, ground)
Turkey (ground, cubed)
Venison (ground, cubed)
Shrimp
Clams
* If you are not currently a person who loves fish, then you probably shouldn’t add it to your soup since it’s a very strong and overpowering flavor.
Non-Meat Proteins: (optional)
Beans
Peas
Lentils
Tofu/TVP
Vegetables & Tubers: Select 3
Green Beans
Zucchini
Cauliflower
Broccoli
Spinach
Kale
Mushrooms
Celery
Onions
Tomatoes
White Potatoes
Bell Peppers
Squash
Parsnips
Carrots
Corn
Grains: Choose 1
Pasta
Brown Rice
White Rice
Egg Noodles
Quinoa
Barley
Millet
Bulgur Wheat
Spices & Seasonings:
Garlic
Basil
Oregano
Dry Minced Onion
Parsley
S&P
Cilantro
Chives
Thyme
Marjoram
Thickeners: (optional)
Flour
Cornstarch
Potato Starch
Cream or Whole Milk
Once you’ve gathered your ingredients, simply mix together and cook on stove until the largest pieces are al dente. Put remainder in freezer safe containers for your next quick meal.
Suburban & Rural Homesteading Today 