Soups On!

If I say, “soup” do you go for the can opener or hop in to the car for a quick trip to the local supermarket’s kettle section? Today busy cooks often resort to expensive store-bought stocks and soups to save time, but nothing is tastier—or cheaper—than homemade.

Whether you use a classic recipe or improvise with leftover roasted meats, seasonal vegetables, beans, grains and a sprinkling of herbs, soups are easy to prepare. Best of all, they are affordable in a time of escalating food prices. To my mind, there is no finer meal than a bowl of piping hot soup with a hunk of warm, crusty bread and butter. Especially when it comes with the perks of homemade—great natural flavor and nutrition and lingering, mouth-watering scents that fill the kitchen.

Weekends are a great time to conjure up amazing stocks that are the base for most soups. Just set a huge, water-filled pot on your stove’s back-burner, toss in some chicken carcasses or roasted meat bones, a few vegetables, some peppercorns and a bay leaf and you’re on your way. You’ll have a few pot tending duties—simple—but otherwise you’re basically free to curl up with a good book or, in my case, a rollicking kick-ass adventure movie and enjoy your time off while the pot simmers. When the stock is done, ladle out what you’ll need for today’s soup, then cool and freeze the rest for the future.

If you don’t have time for a whole movie, keep in mind that basic vegetable soups and chicken noodle can be ready in less than 30 minutes. Here are a few of my favorite soups—all guaranteed to warm and nourish you.

Corn-Cheddar Chowder—This old-time favorite combines soft, earthy potatoes with sweet corn, smoky bacon and sharp cheese. Simple. Easy to make. Guaranteed to win rave reviews.

Black Bean with Ham Hocks—perfect rainy weather fare. This thick, smoky-flavored soup is deepened with a bit of dry sherry. Serve it with just-out-of-the-oven cornbread and you have a perfect meal.

Spicy Cauliflower Potato—if you love Indian food, especially aloo ghobi, this soup is for you. Pair it with warm flatbreads such as nan or pita and a spoonful of your favorite chutney.

Barley-Sausage—when the temperatures grow colder, this soup warms you up. Don’t let barley put you off as it’s easy to prepare and a great alternative to rice.

Guinness Beef-Barley—Fork tender beef, vegetables, barley and Guinness draught make this thick soup memorable. Flaky biscuits are the perfect partner.

Read more:  Join Barbara on her culinary adventures around the San Francisco Bay Area at BarbaraAdamsBlog.com.