there was a post somewhere that aromantic version of soulmate should be soupmate. So I made me and my friend matching necklaces with lil soup bowls (mine is pumpkin soup, hers mushroom cream soup)💅
So now we officially each others soupmates who cook and eat soups together 😌
Roasted Poblano Corn Chowder with Bacon and Gouda Cheese is total comfort in a bowl! This creamy chowder with smoky roasted Poblano peppers, sweet corn, buttery Yukon gold potatoes, bacon and Gouda cheese will be your go-to comfort soup!
1 (14 oz) can white kidney beans (cannellini beans)
1/2 tsp Italian seasoning
3/4 cup uncooked whole grain elbow macaroni
Himalayan salt & pepper to taste
(Optional) fresh basil
DIRECTIONS:
1. Add oil, butter, onion, celery, carrots, and garlic to large soup pot. Sautee for 7-10 min.
2. Stir in the broth, crushed tomatoes, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high, and bring to a boil.
3. Once the soup is boiling, reduce the heat so it’s simmering and cover the pot with the lid slightly open. Cook for 10 minutes.
4. Stir in the pasta. Continue simmering the soup (lid off) for another 15-20 minutes until pasta and veggies are tender. Stir occasionally to prevent pasta from sticking to bottom.
5. Before serving, season with salt and pepper. Stir in basil.
How to make homade soup the easy way. Anything can go into a soup and it’ll taste good you just gotta know the basics.
Get a big pot the bigger the better. This is so you don’t accidentally overestimate the capacity of your pot and end up with soup everywhere when it boils.
Next put oil, onions, and garlic at the bottom of pot and let them cook until the onions are translucent and the garlic smells good.
If you are adding any type of meat you can cook it in the pot so the juices are in the broth and add “depth of flavor”. Once cooked remove the meat from the pot.
Next add the vegetables that take the longest to cook this is your carrots, celery, and potatoes. No leafy greens yet.
Next add your broth. Broth can be bought at the store but the cheaper alternative is to pre make it by boiling water, salt, and vegetable scraps until you get a nice brown color and delicious flavor. This I recommend doing the day before you make soup because it takes a bit.
If you want to add noodles add them once your soup boils then bring it to simmer for a bit.
Add your leaf greens. They cook quickly and turn to mush if you over do it so watch it. The best leafy green for soups (in my opinion ) is kale because it doesn’t go quite as soft as others.
If you want a creamy soup add some heavy cream. I have not tried this with other milk substitutes but it should work it just might not have the same level of creaminess.
Bam soups done.
Make sure you are seasoning to your liking and checking the flavor frequently. I like to adjust my seasonings after each steps for that extra “depth”.
I also like to store half my soup in freezer bags and freeze them to be reheated for later dates. Just make sure if you do this leave the noodles out and add them in when you are reheating the soup so they don’t become too soft.
Soup is such a good way to get a good healthy meal in and almost anything can be made into a soup so experiment. Also soup is one of the more cheap meals you can sub any of the vegetables for frozen vegetables and it makes many meals.
Don’t forget your piece of bread and butter for the full experience.
made some bomb-ass soup and am literally going at it out of the pot with a pack of rolls i found in the cupboards. it’s like fucking fondue night but soup edition.