Soups warm heart and soul

Posted: Wednesday, January 06, 2010

Nourishing, well-made soups are comforting to the body and kind on the wallet. Soup can be made from ingredients that have been previously frozen and can be re-frozen, for up to three months, after they are made.

Photos By Sue Ade
Photos By Sue Ade
Nothing is more appealing in winter than a meal made of soup. Clockwise from the top are, beef and barley vegetable soup, ham bone and bean soup and cream of turkey-mushroom soup.

Many folks enjoy a cup of soup before a meal, but for others, it is the entire meal, especially when served with some wholesome bread. If you have the freezer space, save the ham bones and turkey carcasses leftover from the roasts you have made. With flavors essential to numerous kinds of soups and stews, those leftover bones are worth their weight in gold when trying to put together a meal at the end of a pay period.

Even if you don't have leftover bones, a delicious soup can be made with just a pound of ground beef, fiber-rich barley and some vegetables.

Unlike baking, which is more of an exact science, soup making can be creative according to circumstance and taste. Once a basic soup recipe is chosen, the recipe can be altered in a myriad of ways. Make someone happy and put on a pot of soup. There's always enough to go around and, in January, no shortage of those to enjoy it.

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.



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