How To Cook: Use What You Have

Use Up What You Have

Don’t cook tonight. Go out to dinner or order in. Save yourself of the stress and having to do all the dishes.

OR you could make a Pantry Soup! This is my attempt to break down how to make a simple soup with whatever you have on hand. This might not win any culinary awards, but it will sustain you and you can make it your own. 

Pantry Soup:

Ingredients:

Stock (any kind) or water

Olive oil or butter

Allium (garlic, onion, garlic powder, onion powder, or fermented leeks)

Umami (miso, tomato paste, nutritional yeast, gravy master, or anything else with a deep flavor)

Alcohol or vinegar (any type)

Vegetables (anything really, fresh or frozen)

Canned beans (if using)

Ground meat or cut up chicken (if using meat)

Cooked pasta, rice or noodles

Process:

• Gently heat fat and add your allium. Cook until aromatic.

• Add your umami, or more than one, and cook until darker in color. Be careful not to burn and stir to cook evenly.

• Deglaze with either a splash or vinegar, a cup of wine or beer, or a shot of hard liquor (be careful of fire with this one).

• Once evaporated add stock or water.

• Bring to a boil and add vegetables and meat (if using)

• Season with salt and favorite herbs and spices.

• Simmer until everything is cooked through to the consistency you like.

• Add rinsed canned beans (if using).

• Taste and adjust flavor with salt, spices, and vinegar (or lemon juice).

• Add precooked pasta, rice, or noodles (if you want) or toast a piece of bread to accompany your soup.