How to Make Hearty Soup

Soup is one of the easiest and most satisfying things to make. Almost anything goes when it comes to soup, and if you make a lot of it, you will have lunches for days, or you can freeze it and have ready-made dinner for the next week. Here is the basic formula for making pretty much any kind of soup you like.

Basic Hearty Soup

This recipe is intended to serve 4 people, but it can be easily doubled or tripled. Even when made for 4, there are always leftovers.

Over medium-high, saute aromatics in 2 tbsp. olive oil until golden. For most soups, you can’t go wrong with onion and garlic. Adding carrots and celery is a safe bet for traditional soups.


  • 4 cups mixed chopped vegetables — any will do, but I prefer vegetables that aren’t too watery, so I usually don’t use zucchini, summer squash or eggplant.
  • 1 cup canned or cooked beans, chicken, fish, shrimp or even clams for some protein — you will probably want to save the seafood until the soup is almost done cooking so it doesn’t get overcooked
  • 1 cup starch, such as pasta, rice, orzo, whole grains or potatoes
  • 1 can chopped tomatoes (optional)
  • 8 cups water or stock

Add seasoning of your choice. Salt and pepper are mandatory. Dried herb mix is a good addition.

Chef’s tip! If you have a rind from a Parmesan cheese sitting around, throw it in–it will really enrich the flavor.

Bring it all to a boil. Reduce the heat to medium-low and simmer until all the vegetables are tender and everything is cooked. This could take anywhere from 15-45 minutes depending on what kinds of proteins and starches you added. Just keep checking it every 10-15 minutes.

Garnish! Think of garnishes as like the accessories for your dish. Don’t overdo it, but a few well chosen garnishes can really make the outfit. Fresh herbs will always brighten the flavor. Grated cheese is nice, as are croutons. Or go outside the box: a dollop of pesto, toasts topped with cheese and broiled, diced avocado, raw bean sprouts, whatever you like. This is your soup.


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7 thoughts on “How to Make Hearty Soup

  1. […] 1/2 cup beans, chopped chicken, cubed fish or … It’s useful article i think.Link to original article […]

  2. […] I think we eat it at least once a week. Soup is a go-to dish because I can usually put together something hearty and satisfying just from what I have in my refrigerator and pantry in less than 30 minutes for a weeknight […]

  3. […] We eat soup at least once a week. Soup is a great meal for so many reasons. It’s filling, satisfying and comforting, but low in fat and calories. It’s also an easy way to sneak in lots of vegetables. I most often like to make a hearty, chunky soup because I can use up whatever is hanging around in my refrigerator and complement it with ingredients from my pantry. Here is my go-to recipe for hearty soup. […]

  4. […] in Fresh Every Day. Now I have made a lot of minestrone, and I figure it’s essentially a hearty soup with a lot of stuff in it. Some kind of bean, some kind of pasta and canned tomatoes seem essential; […]

  5. […] you know the basic procedure for making soup, it is a simple matter to throw one together whenever you’re at a loss for what to make for […]

  6. […] you know the basic procedure for making soup, it is a simple matter to throw one together whenever you’re at a loss for what to make for […]

  7. Don’t buy it, cook it! | Blog, by Shannon 11 October 2011 at 3:21 pm

    […] — chunky and creamy […]

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