Universal Homemade Soup
What to do with all that lovely stock you just made? Turn it into a simple and infinitely customizable soup. For a quick dinner option, I use two 10-12 ounce packages of frozen seasoned vegetables, and a 1 pound bag of frozen meatballs. It’s also great with fresh or leftover veggies and leftover chicken or other meat. Leftover rice, pasta, or mashed potatoes can be mixed in. Use fish, shrimp, shellfish, or a mix of canned beans for a meat-free soup for Friday Soup & Stations.
Equipment
- Instant pot
- Ladle
- Measuring glasses
- Mixing bowls for ingredients
Ingredients
- 8 cups stock or broth
- 6 cups chopped vegetables fresh or frozen
- 1 pound cooked meat
- 1 can diced peeled tomatoes plain or seasoned
- Salt & pepper to taste
- Seasoning blend to taste optional
- Grated cheese for serving optional
Instructions
- Heat the stock in a crock pot, on the stovetop, or in an instant pot on the saute setting. Add the canned tomatoes, vegetables, and meat, and heat through. (Note: some frozen “stew vegetable” mixes contain raw potatoes, which take longer to cook.) Season to taste with salt and pepper and your preferred seasoning blend if desired. Top with grated cheese if desired.
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