You can use just about anything.
, aside from the fact that it's warm and cozy and just about all I want to eat during the winter, is that you can make the dish with pretty much anything. Soup is what I often whip up between grocery trips, when the only things my pantry has left to give are a few cans of beans and a rogue packet of dehydrated broth., try throwing together a soup instead.
You can also make a quickie veggie broth with whatever veggies you happen to have in your crisper drawer. Stew loose carrots, celery, and/or onions in water with whole peppercorns, sprigs of herbs, and salt for 30 minutes over a medium heat, pour everything through a sieve or colander to separate the liquid from the whole ingredients, then use it right away or freeze it and save it for a rainy day.
If you're using precooked meat, like rotisserie chicken, you can shred it or cut it into cubes and throw it directly in the pot a few minutes before the whole soup is done. That'll give it enough time to take on the flavors in the soup without overcooking it.Keep in mind they definitely don't need to be fresh vegetables. Whenever I'm at the grocery store and I notice anything canned on sale, I stock up so I always have something to make soup with.
As for ingredients that fit into this category, opt for things like citrus juice, wine, beer, apple cider vinegar, rice vinegar, or white or red wine vinegar. After you add it to your soup pot, let it cook for a few minutes until the alcohol burns off. If you're using vinegar, let it cook until its smell becomes smoother and less in-your-face acidic.Any bean that you have in your pantry is fair game, says Maxine Yeung, R.D., trained pastry chef and owner of.
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