Updated: March 17, 2013 7:50PM
Soups are a great “warmer-upper” that can make good use of leftovers to help stretch food dollars. Soups are great for lunch and supper. Here are a few ideas:
Cream of Broccoli Soup
Makes 8 1/2-cup servings
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1/2 small onion
Dash garlic powder
2 tablespoons flour
11/2 cups chicken broth, homemade (see Cook’s note) or canned
1-2 cups fat-free milk
Place broccoli, onion, garlic powder, flour and chicken broth in blender container. Process until almost smooth.
Pour into saucepan and add milk. Stir often until soup comes to a boil. Reduce heat to low and simmer 5-10 minutes to cook onion.
Cook’s note: For homemade chicken broth: Simmer chicken bones with celery, onion, carrots (if desired) and water for at least one hour, covered. Refrigerate overnight. Skim off any hardened fat.
Remove bones. Strain if desired. Freeze if you do not plan to use within a day.
Nutrition information: 45 calories, 0 grams fat, 0 mg cholesterol, 50 mg sodium
1 pound hamburger, extra lean
1 small onion, minced
1/2 cup Italian bread crumbs
Mix all ingredients. Roll 1 teaspoon at a time into meatballs. Place on cookie sheet sprayed with no-stick vegetable spray.
Bake at 350 F until brown. Drain any fat and place meatballs in 5-quart Dutch oven or slow cooker.
3 (16-ounce) cans low-sodium beef broth
2 carrots, peeled and sliced
2 large potatoes, peeled and cubed
1 small onion, minced
1 rib celery, sliced
1 cup frozen peas
1 cup frozen corn
1 can tomato soup, undiluted
Simmer soup and meatballs until vegetables are tender.
1 cup biscuit mix or master mix
1/3 cup skim milk
Mix biscuit mix and milk together. Use a measuring teaspoon to scoop and drop dumplings into simmering soup.
Simmer 10 minutes. Cover and simmer 10 minutes more. Dumplings should be dry on top and cooked through.
• Barley or rice are excellent additions to soups. Add to basic soup and simmer about 45-60 minutes or use leftover cooked barley or rice.
• Skim off fat after soup cools and before serving.
• Soup is best one day old when its flavor is intensified and its seasoning is higher than on the day it is cooked.
• A soup or stew may be thickened with instant potato flakes. Stir in and gently simmer until thickened.
• To avoid starchy soups: Cook noodles or pasta separately and put into soup bowls first. Then pour hot soup over pasta. When storing, store pasta separately.
• Leftover cooked pasta does not have to be reheated. Simply pour hot soup over pasta in individual bowls.
• Save leftover vegetables and meat and put them in a plastic container in freezer. When it gets full you have a “ready to heat” soup.
• For food safety, remember to cool soups quickly. Divide soup into shallow pans and refrigerate. Use within 1-2 days or freeze for later use.