Make Your Own: Soup
Craving soup? Use our recipe guide as a template for a new comforting recipe. Onion + Vegetables + Protein + Grain + Broth + SeasoningUse our “Make My Recipe” form to customize and print or share your recipe (or receive a copy via email).
Ingredients
Onion
- 1 medium onion
- ¼ cup water or low-sodium broth (beef, chicken, or vegetable)
Vegetables – Select One or More
- 3 cups ½-inch chopped vegetables (broccoli, cabbage, carrots, cauliflower, celery, corn, green beans, green pepper, mushrooms, peas, squash, zucchini)
Protein – Select One
- 1 (15-ounce) can low-sodium beans (black, cannellini, chickpeas, great northern white, kidney)
- 2 cups cooked lean ground beef, chicken, or turkey
- 2 cups ¾-inch chopped cooked chicken, ham, lean beef, lean pork, or turkey
Grain or Starchy Vegetable – Select One
- 4 cups ½-inch peeled and chopped potatoes
- 4 ounces uncooked pasta (white or whole wheat)
- ½ cup uncooked rice (brown or white)
Broth or Base – Select One
- 32 ounces low-sodium broth (beef, chicken, or vegetable)
- 4 cups water and low sodium bouillon (beef, chicken, or vegetable)
- 1 (15-ounce) can low-sodium tomatoes, crushed or diced (add 2 cups of water per can)
Seasonings – Select One or More
- 1 tablespoon dried herbs (basil, cumin, oregano, parsley, rosemary, or thyme)
- 1 tablespoon minced garlic
- 1 bay leaf
- salt and pepper to taste
Instructions
- Select food(s) from each category above.
- Clean the kitchen area and wash hands with soap and water.
- Gently rinse fresh produce under cold running water. Scrub firm fresh produce with a clean vegetable brush under cold running water. Packaged produce labeled pre-washed shouldn't be washed again. If using fresh herbs, gently rinse under cold running water and pat dry with a clean paper towel.
- Do not rinse raw poultry, meat, or seafood. Wash cutting board, counter, utensils, and hands after touching raw meats, poultry, and seafood.
- Peel and chop the onion into ½-inch pieces.
- Place chopped onion into a large pot. Add water or broth and cook the onion until it's slightly browned.
- Add the remaining ingredients (except fresh herbs if using). If using canned beans, drain and rinse them before adding to the pot.
- Partially cover the pot and simmer. A simmer is when the rapid bubbling stops and only small bubbles remain. Maintain this gentle heat for 20 to 30 minutes, until the grains and vegetables are tender. Stir occasionally.
- Add fresh herbs if using, and simmer another 5 minutes. Remove from heat.
Storage
- For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours. Use leftovers within 4 days and reheat to 165°F before consuming.
Notes
- Dry beans can be substituted for canned beans. Be sure to soak and cook dry beans before using.
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
