Refrigerate Soup Overnight to Remove FatWhen making any soup that has meat, I recommend you to cook the soup a night in advance for the day that you'd like to eat the soup on. That way the soup can refrigerate and the following day, you can skim/filter out all that fat! It'll be so much healthier.
Store Tomato Soup in a JarI keep the coffee jars that are glass, or any other jar, and put the tomato soup mixes in them and the right amount of water. I shake it up and put it in the fridge.
Thicken Soup With Potato FlakesIf you like your soup a little thicker, sprinkle a small amount of instant potato buds/flakes into the already hot soup. Stir and wait for the soup to thicken. It is so good and easy!
Tips for Delicious Potato SoupWhen making potato soup, add 1 can of cream of chicken soup and one can of cream of onion soup. Thicken the soup with instant mashed potato flakes. Add a little of the flakes at a time until you get the consistency you like.
Product Review: Organic Boxed SoupsI just discovered these wonderful soups. They are boxed, so you can pour what you need and chill the rest. They are delicious, lower in sodium and fat than any other soups, and because they are creamy soups, they go well in a thermos or mug.
Break Up Ramen NoodlesDoes everyone like long stringy Ramen noodles? I don't, so I pulverize them in a plastic baggy by smushing them with a glass-pint canning jar filled with whatever. After cooking, they are very easy to eat with a spoon.
Homemade Chili with VariationsI make a huge batch of chili with no beans. I split the batch in half and add beans to one half, leaving the other half with no beans in it (don't add beans until after the chili is made). Everyone has their own favorite chili recipe, so I won't give mine.
To Thicken Stews and SoupsTo thicken meat sauces such as Bolognese, try using porridge oats. It's delish! To thicken soups or sauces, try using instant potato flakes - no more lumps and very tasty.
Soup SecretsAlways make soup at least a day ahead of time, so that the seasonings will have time to improve the flavor.
Sun Tea Jar for Separating StockWhen making a batch of turkey stock the other day, I needed a large glass container to put it in to allow it to cool. The only one I could find was my old sun-tea jar - a very happy accident!
Save Vegetable Cooking Water for SoupCook fresh or frozen vegetables in water. Once vegetables have cooked, drain the water into a large container in your freezer and add to it every time you cook more vegetables.
Use Soup Bases Instead of BouillonBouillon cubes are basically flavored squares of salt, whereas the paste bases are not as high in salt, and impart a much better flavor. You only use one or two tablespoons and the bases come in beef, chicken, mushroom, lobster, etc.
Soup SavvyI save all veggie peels, cooking water, cores, meat bones, etc., and always have a pot simmering on the woodstove. I am assured of having homemade soup stock on hand at all times. However, as much as we love it, my finicky teenaged daughter refuses to sample my soups du jour.
Roasting Turkey Bones for Soup StockTurkey soup is a thrifty, nutritious way to take care of that left over bird. There's always something left! Remove the meat from the bones, as soon as possible to preserve the flavor and quality.
Stretch Your Canned SoupTop brand soups are getting outrageously expensive! Try extending them by adding an extra can of water and some powdered soup of whatever flavor you are using!
Improving the Flavor of SoupHaven't had a hearty bean soup in a while - although the weather is warm, I'm making one for dinner. Will put baby spinach leaves in each bowl, then pour the hot broth on it to wilt them.
Everything SoupThis soup is easy to make when you don't have much in the house. Fry up some hamburger, add canned veggies like beans, corn, tomatoes or mixed frozen veggies.
Skimming Fat Off Chicken SoupTo skim off fat from Chicken Soup: 1. Refrigerate without lid overnight. 2. Once fat is settled to top, take a large piece of Saran Wrap and lay on top of fat.
Soup is Too Greasy?Remove excess grease from soups and stews by putting a lettuce leaf in it. Let the lettuce leaf absorb some of the grease and then toss it. You can also put a few ice cubes in your soup and stir them around a bit.
Make Lots of ChiliWhen I make Chili, I start with 5 pounds of ground chuck, 2 (gallon) cans of red beans or kidney beans, and 2 (gallon) cans of tomatoes. Add onions and bell peppers according to your taste.
Cream of Tofu for SoupsTo make a cream of veggie soup without all the fat, add pureed firm tofu! It tastes even more delicious, knowing you can have a second helping.
Halibut Chowder Stock For FreeAt our local grocery store when they have a special on fresh Halibut, and it says "whole" once the fish is cut up, the backbone, and tail pieces are discarded to be thrown away. This makes the best soup stock and is meaty enough to make a wonderful chowder. Ask if you could have some.
