Clean Out The Fridge Soup Recipes

Steps:

• Heat oil or butter in large pan, then add onion and garlic.
• Add the chicken or boneless meat, thinly sliced or finely chopped, and cook, stirring, until browned.
• Add firm vegetables as they take the longest to cook.
• Cook, stirring, until vegetables are just soft.
• Add enough stock to cover the vegetable mixture in pan.
• Bring the stock to the boil.
• For a tomato-based soup, add a can of undrained crushed tomatoes.
• For a hearty soup, at this stage add pasta, if desired.
• Simmer, uncovered, until grains and vegetables are just tender.
• Pasta takes about 10 minutes to cook.
• When grains and vegetables are almost tender, add quick-cooking green vegetables, such as chopped broccoli, spinach, beans, peas, onions, or canned vegetables.
• If you prefer a thicker, smooth soup, blend or process mixture to the desired consistency.
• For a thicker soup with chunks of vegetables, blend only half of the soup until smooth.
• Return the soup to pan, adjust the consistency with a little water or extra stock, if necessary, and stir until hot.
• If using canned beans or lentils, drain, rinse, then add them.
• Stir until hot.
• Season soup with salt, pepper and chopped fresh herbs (or a teaspoon of dried) to taste.
• If soup needs a little more flavour, ingredients such as Worcestershire sauce, soy sauce, chilli sauce, tomato paste, tomato puree or a can of creamed corn are great boosters.
• Suitable to freeze.
• Suitable to microwave.

Steps:

• In large soup kettle, saute all veggies on low heat for about 10 minutes.
• Add chicken stock, canned soup and picante sauce. Simmer 1 hour or till veggies are tender.
• Add dried tortellini and cook another 20 minutes or till torellini are done.
• Add cooked chicken and heat another 10 minutes. Add milk and just heat through.