Lima Bean and Mushroom Soup

We cooked this "Little Soup" in a small camper's pan which had been set into a hot pot.

Lima Bean and Mushroom soup cooked in a hotpot

4 frozen cubes (4 ounces) of vegetarian stock.

Heat until the cubes are mostly melted, about 5 minutes in the hot pot.

1/2 cup Baby limas with liquid, previously cooked without seasonings

Steamed kale
Minced red onion

Large fresh mushroom

Cut up the mushroom.  Add everything to the pan in the hot pot. Cook until the mushroom is soft.

Turn off heat and allow the soup to stand and steep for a few minutes before serving.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Meatball Mushroom cooked in a Hot Pot

A "Little Soup" cooked in a bowl which has been lowered into a hot pot, resting on spoons at the bottom to keep it off the element. Desperate times call for desperate measures!

Meatball Mushroom soup in a Hot Pot

Of course it can be cooked in an ordinary saucepan or in a microwave oven.


5 vegetarian stock ice cubes
2 frozen meatballs
2 large mushrooms, sliced
1 green onion, chopped

Heat all together until mushrooms are cooked through and meatballs are hot. In a hot pot, it took 20 minutes.  In a microwave oven it would be 2 or 3 minutes.

Remove from heat and add:

1/4 cup cooked pasta.  We used leftover gluten-free penne here.

Serve

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Mushroom, Potato, and Veggie Little Soup

Mushroom, potato, and Veggie Little Soup

2 pre-cooked russet potatoes, peeled

1/2 cup pre-cooked "baby bella" mushrooms

1 roma tomato

1 green onion

1 mini sweet pepper
parsley
4 vegetarian frozen stock cubes

1/2 cup water

Melt the cubes in a large bowl for 1 minute in the microwave while you slice and dice everything else.

Hold out a few bits for garnish and put all the rest into your bowl along with 1/2 cup water.

Microwave 4 minutes, stopping midway to stir it all down into the liquid.

Garnish and enjoy!

Time: 5 minutes

Serves 2, or 1 generously

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Gluten-free Meatballs for Soup

Frozen meatballs to be used one by one in Little Soups

We want meatballs to use in "little soups" so not too many spices.  They will work fine in sauce or sandwich too.

1 pound lean ground beef
1 egg
1/4 cup pulverized instant brown rice (dry)

The last ingredient is useful in gluten-free cooking where one might otherwise use bread or cracker crumbs.  Just pour dry instant brown rice from the box into a blender and chop it fine.

add:

1 small onion, diced

1/2 can tomato paste
chopped crushed garlic to taste
chopped fresh parsley
1 tsp. salt

other seasonings if wanted

Mix it up with your hands.

Roll the mixture into balls

Place in a pot with 1 cup tomato juice
Cover with water.  Simmer until the meatballs are done
.

Lift out the meatballs.  Arrange some of the meatballs in a storage dish so that they are not touching - ready to be taken out and used individually in single-serving size soup.
Freeze.

(Cooking water can be used as the base for a soup as it is now full of flavor and meat juices.)

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Coconut Rice Soup

Thai-style coconut rice little soup

Assemble ingredients:

2 cubes frozen chicken stock (unseasoned)
2 cubes frozen coconut rice
1 green onion

1 small sweet red pepper
1 large mushroom
cilantro leaves
1/2 tsp fish sauce
1/4 cup water

Slice or dice everything into a microwave-safe measuring cup or bowl. Microwave 3 minutes, stopping to stir halfway through. Add lime juice, 1 tsp. or to taste. Serve in a medium bowl.

Perfect, as usual!
Total time: 5 minutes


To see a full set of photographs showing how this dish was made, go to this set on flicker.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Coconut Rice for Little Soups

Inexpensive rice cooker and ingredients for coconut rice

There are many and different recipes for coconut rice, but for our purposes, we've chosen the simplest: we want a means to add both coconut milk and rice in small quantities to a single serving of soup, and we can accomplish both at once by making a batch of rich coconut rice and then freezing it into cubes.

1 cup raw white rice (jasmine or basmati are recommended)
2 cups liquid, consisting of 1 can coconut milk, and make up the small difference with water

Cook covered on stovetop over low heat until all liquid is absorbed or cook in a rice cooker.

When it cools, spoon it into ice trays, pressing in firmly.

Coconut rice in an ice tray

Trickle water into the cubes to help them hold together, and freeze. When frozen, unmold and store in the freezer in a sealed container or ziplock bag.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Add-Ins for Little Soups

 

Add-ins for Little Soups

Keep a few raw and cooked items in the fridge for making your Little Soups. What those are can and should vary, of course!

Some ideas:

Small tomatoes
Green onions
Meatballs
Leftover steak
Brussels sprouts
Steamed kale
Tiny steamed whole potatoes
Rice
Mushrooms
Peppers
Zucchini

and many more!

Making "little soups" is an easy way to join the Eat Local movement; pick up a few items that are in season now and plan your soups around them.

To see a few photographs of possible ingredients, go to this set on flickr.  (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Tiny Tasting Soups

Tiny soups inspired by "tasting bowls" found at Pier 1 Imports. One person might enjoy 3 or more servings of this size. Each bowl holds at most about half a cup.

Three tiny tasting soups, vegetarian

I started with a single one-ounce cube of frozen vegetarian broth for each Tiny Soup. (Next time I may use two.)

First Soup:

Small steamed potato, halved
Brussels Sprout, halved
Sprinkle of chopped green onion

Second Soup:

Spoonful of red beans
1/2 roma tomato, chopped
Sprinkle of chopped green onion

Third Soup:

2 large mushrooms
Sprinkle of chopped green onion

Microwave all 3 for 3 minutes. Garnish 1 and 3 with reserved tomato, and 2 with fresh cilantro. Serve.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Steak, Veggie, and Mushroom

Another "Little Soup" using frozen beef stock and leftover ribeye steak.

Steak, Mushroom, and Veggie "Little Soup"

3 cubes frozen beef stock
4 tiny potatoes
4 brussells sprouts
2 Tb frozen bell pepper
1/4 cup frozen green peas
1 Roma tomato
1 chopped green onion
2 mushrooms

Melt the cubes in a pot while preparing the vegetables.  Add veggies to the broth and heat  for about 5 minutes.  Meanwhile, slice up the steak.  Turn off the heat, add the steak slices, cover the pot and allow it to rest for a few minutes.  Serve.  Makes one large or two small bowls of excellent soup.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Steak, Potato, and Mushroom Soup

A "little soup" meal for one or appetizers for two. The same soup again, without the steak. "Little Soups" are made to order!

Steak, potato, and mushroom soup served in 8-ounce bowls

Assemble ingredients:

leftover ribeye steak
2 mushrooms
1 roma tomato
1 green onion
4 tiny steamed potatoes
6 frozen beef stock cubes

Start the stock cubes melting over medium-low heat.

Set aside potatoes, mushroom caps, 2 slices tomato, and a section of green onion, split lengthwise.

Slice the steak and dice everything else.

Add everything but steak,  tomato slices, and green onion strips to the soup pot.

Let it all simmer for 5 minutes or so, with the lid on. Then add the sliced steak and turn off the heat. Let the soup rest for a few minutes.

Share the potatoes and mushrooms between two 8-ounce bowls, and then spoon in all the soup. Garnish each with a slice of tomato and a 
section of green onion.

Time: 10 minutes
Serves: 2, as appetizers

1, as main dish for lunch.

Variation: Vegetable Beef "Little Soup"

A friend dropped by, wanting soup. She chose these ingredients:

2 frozen beef stock cubes
1 roma tomato
1 mushroom
1 small potato
1 green onion
4 brussels sprouts
a sprig of parsley.

The tomato (except for 1 slice), potato and onion were cut up while the cubes melted in an oversize bowl in the microwave oven.  Then it all went into the bowl except for the tomato slice and a fragment of the parsley, to microwave for 3 minutes.


Poured out into a small appetizer bowl and served.

Time: 5 minutes

Snack-size beef soup with vegetables

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Chicken Soup with Vegetables and Egg

 

Ingredients:

1 cup (8 oz) chicken stock, homemade preferably.

1/2 cup various vegetables. For example:

1 small or 2 tiny steamed potatoes
2 brussels sprouts
1/2 Roma tomato
1 slice bell pepper
1 hard boiled egg

Note:  I used these because I had these!  Any small bits of vegetables would go well in this soup.

Heat chicken stock to near-boiling.

Meanwhile, reserve 1 slice of tomato and dice the remainder. take a slice of bell pepper and put the rest away.  Dice the potatoes.

When the stock is hot, put in the diced tomato, potato, and sprouts.  Heat back up to a simmer and remove from heat.

After 2 or 3 minutes, pour the soup into a bowl.  Float the pepper slice and the tomato slice on the surface.  Slice the hard boiled egg onto the surface.  Garnish, serve, enjoy!

In short: Heat a cup of broth, add 1/2 cup vegetables and heat again, garnish with sliced egg and something else, serve.


To see a full set of photographs showing how this dish was made, go to this set on flickr.  The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Chicken Soup and Stock

This recipe for chicken soup is both simple and delicious.  I learned it years ago from my children's grandmother, who brought it with her from the Balkans.  She stressed that all ingredients must be fresh, not preserved, and that every one of the ingredients is there for a reason.  The stock it produces is versatile; it can be used in any cuisine.

Just add water and heat!

Place into a slow cooker, dutch oven, or soup pot one of the following:

Whole young chicken - if buying a fryer for soup, choose the largest available.
Chicken parts, any combination, 3 pounds or more.
Roasted whole chicken or roasted chicken parts.
Bones, skin, cartilege, fat, etc. of chicken, raw or roasted, from which the meat has been removed.

Chicken scraps make excellent soup; just skim the fat at the end, and strain out all the little bits.  A few pounds of necks and backs will produce fine chicken stock! Dark meat makes better soup than white meat.  The one thing you don't want to use for soup is boneless skinless chicken, especially not boneless skinless white meat.

Add to the pot the following fresh (not frozen, canned, or dried) ingredients:

1 large or 2 smaller onions
2-3 carrots
1-2 tomatoes
1-2 stalks celery
fresh parsley including stems
2-3 cloves garlic
1 tsp salt
sprinkle of pepper

Water to cover

No need to chop the vegetables.  When served they are more appealing whole.

Our recipe assumes 3-5 pounds of chicken; if less, decrease the seasoning vegetables and perhaps the size of the pot.  Too much water makes thin soup!  If more, increase pot size, seasonings, and water proportionately. A roasting or stewing chicken will require longer cooking.

Large serving container with chicken soup and soup vegetables

Heat at medium high until the soup comes to a boil, then reduce heat to simmer. Cook until chicken is well done but still holding together. (How long this takes will depend on the age and size and therefore, the tenderness of the chicken, and on the temperature at which it is cooked; anywhere from one to several hours.) Lift out the chicken and strain the soup.  Adjust seasonings.

Set aside a portion of the soup for stock and return the remaining broth to your (rinsed) pot.  Sort through the residue in your strainer, and return to the soup all pieces that are good for eating (carrots, onions, and whatever else you like) and throw the rest away.  Now your soup is ready for whatever additions you want to make - see recipes for chicken soup here or here or elsewhere.

To see a full set of photographs showing how chicken stock is made, go to this slide show on flickr.   (It will open in a new tab or window; to return to this page, just close it.)  No need to read captions as the pictures are borrowed from several sets showing various ways to make stock and soup.

Chicken Soup with Rice

In December I will be
A baubled, bangled Christmas tree
With soup bowls draped all over me
Merry once, merry twice
Merry chicken soup with rice

I told you once, I told you twice
All seasons of the year are nice
For eating chicken soup with rice

-- Maurice Sendak

Vegetarian Stock

Ice trays produce cubes that are, conveniently, about 1 ounce each. A few of these with addition of "beans and greens" and heated for a few minutes becomes a single serving of homemade veggie soup.

Vegetarian Stock
Originally uploaded by The Baker's Dozen