Whatever Ya Have in the Pantry Soup! :)

“Taking the five loaves and two fish and looking up to Heaven, He gave thanks and broke the loaves” Matthew 14:19

Most of you know I struggle with writing out recipes. I do not measure, and everything is just in my head, so when I have to come up with exact measurements it is a bit challenging!

This soup is really not a traditional recipe. It is basically just a guideline for you to follow. This soup starts with a few basic ingredients and then you add whatever ya have “in the pantry”! 🙂 What I will do is guide you thru the first steps then give you suggestions of what types of pantry items you can add. You can always message me with questions. 🙂 Honestly, if you follow this formula OR follow a recipe, I think soup is one of the simplest most rewarding things you can make in the kitchen!

The magic soup trio!!!
This is what was in my pantry!

You will need:

8–10-quart Dutch oven or large pot

1 large onion chopped (any type but sweet) You could chop 2 onions if you like more onion

About 6 stalks of celery sliced (again add more if you like celery)

6-8 carrots sliced (or more if you like extra carrots…we do!)

Salt and ground pepper to taste (I like to add a little red pepper flakes too but this is optional)

Any seasonings you prefer. I love Italian seasoning in soup.

Any type of oil

Canned tomatoes if you have them

2-4 containers of broth/stock any flavor you prefer (I use the no salt added)

Pour a generous amount of oil into the pot on medium heat. Add onions, salt, pepper, and whatever seasoning you have chosen. I would say about 2 tsp to start. Saute onions for a couple minutes.

Add carrots and celery (Here is where you could add some minced garlic if you like garlic) Stir occasionally until carrots are about 1/2 softened.

This is now your base for the soup. Now if gets fun!

This is where I like to add canned tomatoes…any kind…1 lg can or 2 small. Stir.

Add at least 2 containers of broth. You can adjust and add more as you go. (and when you eat the soup leftover sometimes you have to add more broth so it’s good to have extra)

Let it warm on low/medium heat then add more seasoning 1 tsp at a time and salt and pepper to taste.

Now here is where you can add everything else!

Things like:

Any canned vegetable, any canned beans, any frozen vegetable, cooked or frozen meatballs, more tomatoes, kale, spinach, cabbage, broccoli, cauliflower, squash, etc. You can really get creative! And the more you practice the more you will discover what ingredients you prefer and in what combination. Then you can keep them stocked for a soup day!

After these ingredients warm, you can add a starch if you prefer. Rice, pasta, or dumplings. (I actually prefer to make the pasta or rice ahead and keep it in a separate container and put it in the soup when its being served in the bowl. When you put it in the pot of soup and you like to eat it leftover the rice or pasta tend to get mushy. The dumplings hold up well in the soup so you may add them if you prefer. The nice thing about the dumplings is they soak up the soup flavors especially when eaten leftover. I use just a simple Polish drop dumpling. If you need the recipe…again I don’t measure lol, just message me here or on social media and I will send it to you. You can make the dumplings ahead or while you are making the soup or use frozen.

Polish Dumplings

Let the soup simmer on low, do not boil, until its good and hot and carrots are softened.

Remove from heat and then I like to add a couple pats of butter and a healthy splash of half and half. Both optional. Stir.

Ready to serve! And of course, it’s usually so good the way it is, but if you like toppings like crackers or cheese…go for it!!! You can get creative here too! Avocado and green onions are delicious on top!

Another little tip is I like to squeeze the juice of half a lemon into the soup when I add the butter and half and half. It just gives it an extra “something”. You don’t realize it’s there, but it really gives it more flavor!

Oohhhh the dumplings! I love them!

Soup is AMAZING leftover and can also be frozen for later!

If you prefer homemade stock, I have a great recipe on here for a Low Sodium Chicken Broth. You can make it ahead and keep it in the freezer for those cold days when you want to make soup.

Again, please let me know if you have any questions!

Created with love by:

Char Head 🙂



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