Pot of Soup Makes Life Easier and Cheaper

I originally wrote this article on February 15, 2015.

If money was no object, I would spend three hours a day at a good-quality restaurant, slowly and attentively eating several courses with pleasure.  Or if I had a partner who loved cooking, I would spend hours assisting them in the kitchen creating such courses.

But the fact remains that I don’t enjoy cooking alone or being the leader in the kitchen.  So, I opt for quick-and-easy these days.  My kids and I do our best to eat mostly organic foods which isn’t cheap.

I have found a way to do all of the following in one dish:

1. Spend minimal amount of time in the kitchen cooking
2. Spend minimal amount of time in the kitchen cleaning
3. Cook a meal which makes days of leftovers for my family
4. Have a meal which is hearty and nutrient-packed
5. Use all organic ingredients
6. Keep the costs low

Perfect!  Here’s how I make my inexpensive and easy pot of soup.

Cooking supplies needed:

• Large stockpot

• Large spoon

• Cutting board or plate

• Chopping knife of some sort

Directions:

1.  Turn stove burner on low-to-medium.
2.  In a large stockpot, do the following; be sure to stir as you go so nothing burns to the bottom:

• Add a chunk of butter and cover bottom of pot with oil (coconut oil is the ideal because it’s healthy and can withstand high heat, otherwise olive oil)

• Sauté a chopped onion.

• Add in any kind of meat to brown: chopped, not chopped, or ground.

• Add garlic powder, salt, freshly-ground pepper, and paprika on top of meat.

• Add jar of salsa or chopped tomatoes on top of browned side of meat.

• Add chopped potatoes and any kind of vegetables.

• Add water, or a mix of water and any kind of broth, until everything is covered and a few inches beyond that.

3.  Throw in any herbs or other seasonings you want.
4.  Simmer with lid on until everything is the consistency you prefer.

Other little tips and suggestions:

• After the first meal, I just put the whole pot with lid in the fridge and warm it back up in the same pot until it’s gone.

• My family likes to add the following in their bowl of soup: butter, cheese sticks, grated Parmesan cheese, croutons.

• Some of us put our serving of soup in the blender and we eat it pureed.

• Potatoes are high-packed with nutrients and are filling so I always like to include them–five pounds worth. I leave the skin on the potatoes for nutritional value.

• The only chopping I do is for the onion and the potatoes. I throw directly into the pot two bags of baby carrots and two packages of frozen greens.

• As you get used to the basics, above, you can begin to experiment with other ingredients, spices, and herbs for variety.

• With cumin and cilantro, you could add black, pinto, or kidney beans; and serve with cheese, chopped scallions, sour cream, and fresh or dried cilantro.

• Plain yogurt can help with tenderizing the meat. You could throw some yogurt on the meat while it’s browning (though, it’s usually recommended to marinate for hours in the fridge). Yogurt also adds a nice consistency to the soup.

• Freeze leftovers in 1 quart containers for camping or eating at another time.

If you try a version this soup, please share your experiences in the comments.

Warmly,