The possibilities with soup are endless. I can make and eat soup all year, but winter, regardless of the temperature outside, is the perfect time to make what I call “real soup.”
Real soup does not involve opening a can or package, even though one of my favorite meals is canned cream of tomato soup with a grilled cheese sandwich.
One of the nutritional problems with commercial soups is the large amount of sodium. Soups have been made in many new forms such as frozen, in the refrigerator section of the grocery and restaurant supply stores, canned and dried. Many of these are tasty, but read the label and see what is in the soup first.
If you are looking for some great ways to get back to cooking, stretch your food dollars and use your crock pot, then making soup from scratch is a great start.
Homemade soup is great with hearty, crusty bread and/or cheese. Soup only takes some planning, chopping and cooking time, so make some and enjoy.
Ham, corn and potato soup
- 2 cups of chopped ham
- 1 small or medium onion, chopped
- 1 cup of chopped celery
- 4 medium/large potatoes, scrubbed and chopped into bite-sized pieces and cooked
- 1 can of creamed corn
- ½ teaspoon of pepper
- Brown the ham, onion and celery in a cast iron skillet. Boil potatoes in a large pot such as a Dutch oven, and cooked till they are fork tender.
- Pour most of the water off, setting it aside, and add the meat mixture to the potatoes.
- Added the corn and stir. Add liquid from the potatoes until the soup is the desired thickness.
- Add some cracked pepper and let it simmer to blend the flavors. If you add too much cracked pepper, add brown sugar to tone down the pepper flavor.