Small soup

[Kevin86]

Hey everybody, we’re looking at the season approaching again. I’ve always liked soups. I’d make a big pot every week thermos for lunch it’s great.

But it’s just me eating it so I’m trying to to use a smaller sauce pan or casserole dish and make it just for a couple or few days instead.

What do you guys do to make smaller soups but still get all the goodness of a big soup into it?

 

[blissful]

It's more difficult to make a soup that is only 1 qt or 1.5 qts that has a wide variety of ingredients.
Any chance you can freeze half a recipe for a couple weeks? You'd get more variety in any one week if that is possible.

Doctoring up canned soups adding more ingredients to a premade soup is an option. That morning, open the soup, pour half in the sauce pan, add one or a few things, beans/potatoes/rice/ vegetables, cooked hamburger/seasoning or condiments. Just keep in mind that if you add pasta, it tends to soak up all the liquid, so add it as close to when you eat it as possible.

 

[Aunt Bea]

I tend to make about 6 cups at a time.

I start with four cups of broth, water, tomato juice, milk, or some combination, add two cups of vegetables, and two tablespoons of raw rice. Season and simmer for 15-20 minutes until the vegetables and rice are cooked.

Sometimes I add a can of cream of something soup at the end.

I usually use fresh vegetables but sometimes I use frozen mixed vegetables or frozen mirepoix.

You can leave out the rice or swap it for a quarter cup of small macaroni.

Keeping a one quart soup bucket in the freezer to hold dibs and dabs of various compatible leftover vegetables, beans, gravy/sauces, etc. is another way to go.
Simmer the contents in broth with a few fresh vegetables for a sort of minestrone.

Just wing it!

 

[blissful]

Fall favorites:
3 Bean Italian Soup
Saute in 1 T. oil or water, 1 onion chopped.
ADD:
24 oz can diced tomatoes
24 oz can red kidney beans
16 oz can garbanzo beans
12 oz can white beans
1 and 1/2 tsp basil
1/2 - 1 tsp garlic
1/2 -1 tsp celery salt (ground celery seed plus salt)
salt and pepper (or nu salt) to taste
Cook 30 minutes, add 2-3 cups sliced zucchini, cook for 15 minutes and serve.

Tuscan 3 bean and sausage soup
flippindelicious.com/tuscan-three-bean-sausage-soup-recipe/

2 teaspoons oil
½ an onion, diced
1 teaspoon minced garlic
1 cup pre-cooked gluten free sausage, cut in pieces
1 (15oz) can diced tomatoes, rinsed and drained
1(14.5oz) can sliced carrots, rinsed and drained
1 (15oz) can cannellini beans, rinsed and drained
1 (15oz) can garbonzo beans, rinsed and drained
1 (15oz) can light kidney beans, rinsed and drained
4 cups chicken broth
1 cup fresh spinach
salt and pepper to taste

 

[Kevin86]

It's more difficult to make a soup that is only 1 qt or 1.5 qts that has a wide variety of ingredients.
Any chance you can freeze half a recipe for a couple weeks? You'd get more variety in any one week if that is possible.

Doctoring up canned soups adding more ingredients to a premade soup is an option. That morning, open the soup, pour half in the sauce pan, add one or a few things, beans/potatoes/rice/ vegetables, cooked hamburger/seasoning or condiments. Just keep in mind that if you add pasta, it tends to soak up all the liquid, so add it as close to when you eat it as possible.

I do freeze some to but I make alot of soup lol