Soup is one of the most satisfying foods to eat, especially in the cold weather ... and let’s face it, February can get cold. Really cold. Can you think of a better way to warm up? But before you reach for the soup can, keep in mind that soup is one of the easiest things to make, and you only have to follow a few simple rules.
See our Basic Soup recipe below to see how it all comes together. When you feel like you've mastered the art of crafting soup, follow the Soup Off! instructions at the bottom to hold your own challenge.
To make a veggie soup, start by gathering the ingredients that you want to use and some store-bought veggie broth. Putting the soup together is as simple as organizing your ingredients as to how long they take to cook. Follow these rough guidelines for putting the soup together.
1. Start by bringing your broth to a simmer over medium heat.
2. Next you add your dry ingredients and simmer until they are cooked: quinoa, noodles, rice, lentils, etc.
3. Next add your hard vegetables and simmer until they are cooked: celery, onion, carrot, turnip, green beans, etc.
4. Lastly, add in the soft vegetables that only really need to warm through: mushrooms, peas, cabbage, tomatoes, zucchini, and frozen vegetable.
5. Once the soup comes back to a simmer, taste to check for seasoning and add salt if necessary. Serve immediately.
Soup Off! Challenge Rules
1. Grab a pal. A brother or sister will work nicely.
2. Grab 2 pots and start with a broth—a flavored liquid made from vegetables or meat—in each. You probably already have vegetable, chicken, or beef broth somewhere in your cabinet or freezer.
3. Let the challenge begin. Dig through your freezer, produce drawer, and cupboards for ingredients. Keep points to see who builds a better soup.
Here’s the point breakdown:
Each veggie is worth 3 points.
Each legume (bean) is worth 2 points.
Each grain (pasta) or protein (meat) is worth 1 point.
Keep a record of your creations so you can keep perfecting your recipe!
Photo credits: Lori Epstein, NG Staff
Text adapted from National Geographic Kids Cookbook by Barton Seaver