Soups are generally pretty easy and cheap to make. Take some veggies and broth and flavor with your desired spices for a quick meal that is hearty and delicious. The following recipe acts as a building block for whatever veggies are available in the refrigerator and whatever other ingredients are on hand. The soup is perfect for using up ingredients before going on a long trip or making use of those ingredients available before that weekly grocery store trip.
Followed by the basic recipe are two different ideas for improv soup variations.
Basic Improv Soup
Note: This recipe is a basis for many different soups, the amounts are approximate so there is more customization to fit your available ingredients.
- 6 cups veggie broth
- 2 cups frozen mixed veggies
- 2 cans of beans (they could be pinto, black beans, navy, etc.)
- 1/2 onion
- 1 T olive oil
Directions: Grab a big pot and put a little olive oil in with your onions. Cook the onions until translucent. Add the veggie broth and frozen vegetables in the pot and bring to a boil. Quickly lower heat and add beans, simmering for 20 minutes. Tada—here is the basic improv soup recipe.
Improv Soup Variations
This soups lends itself to being a master of change; there are just so many options and versions to try! Here are a few ideas to get started with:
Tortilla Soup- Spicy and sultry, tortilla soups are perfect for hot summer fiestas and for cold winter nights in, cozying up on the couch and watching movies. The improv soup serves a great base and with just a few add-ins you can have a delicious and totally different soup! To make tortilla soup from improv soup add:
- 1 can of enchilada sauce
- 1 can of diced tomatoes
- 2 cans of black beans
- 1 medium green pepper
- 1 small can of diced green chiles
- Add some heat with 1 tsp. cayenne.
To prepare this soup, Add the above ingredients after the veggie broth has boiled. Cover and let simmer for about 20 minutes. Top with sliced avocado and tortilla chips.
Creamy and Quick Potato Soup- Hearty and fulfilling, potato soup is a classic dish to serve just when the leaves start to turn. Improv soup provides an excellent base for a creamy potato soup, with almost no changes! For creamy potato soup add:
- About 4 small red potatoes, boiled and cubed.
- 1/2 cup soymilk
- 1/4 cup nutritional yeast
After soup has boiled, add potatoes. Use a potato masher to mash up some potatoes, but leave some chunks. Lower heat and add soymilk and nutritional yeast. Top with fresh parsley and serve with some warm bread.
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