Making Homemade Broth
Making your own broth is a great starting point for making soup for less. That’s because flavorful broth is the cornerstone of creating soup with outstanding flavor.
While store-bought broth can have good flavor, it rarely equals or exceeds the taste of homemade. You use your own fresh ingredients and simmer them to extract bountiful flavor. No preservatives, just wholesome ingredients.
There are many types of broth you can make. Those most frequently used include chicken, beef, and vegetable.
Here’s a recipe for classic brown chicken broth.
Dried Herbs
Unless you grow your own fresh herbs, there are many advantages to using store-bought dried herbs.
For one reason, dried herbs hold up better than fresh herbs when simmered for long periods. This is especially true when using herbs in your slow cooker soups. That means you are getting better flavor with a less expensive ingredient.
You can keep the dried herbs on your shelf for several months before they lose potency. This will eliminate the need to make extra trips to the store for fresh herbs and save you both time and money.
Frozen Vegetables
If you use fresh vegetables in your soups all year long, you may find using frozen vegetables more cost-effective.
Frozen vegetables are harvested at the peak of freshness and stay ready in your freezer. There’s no need to be concerned with freshness as they keep for several months.
In addition, frozen vegetables are already washed, prepped, and cut into bite-sized pieces. This can be especially helpful if you find vegetables like butternut squash difficult to peel and cut.
Make Soup for Less with Flavorful Boneless Chicken Thighs
Making soup with boneless chicken thighs is a cost saver over using chicken breasts. Of course, it depends on the individual, but chicken thighs have a higher fat content and with that comes more flavor.
Chicken thighs, and chicken breasts for that matter, can be purchased in large quantities suitable for repackaging when you get home. Keep out what plan to use right away and freeze the rest. It will stay fresh and ready to use for a few months. Yes, and that could save another last-minute trip to the poultry section.
Boneless chicken thighs are easy to use and cook more quickly than whole chicken breasts. You also have the option of buying these pieces with the bone still and removing them yourself before freezing.
Chicken thighs offer many benefits unless you are strictly a chicken breast person. I don’t care for fried chicken thighs, so I didn’t think I would care for boneless thighs in my soup. I was pleasantly surprised. In the end, it’s up to the individual, their preferences, and possible diet restrictions.
Knowing the Best Way to Store Your Fresh Fruits and Vegetables
You can prolong the freshness of fruits and vegetables by where you store them.
For example, potatoes will stay fresh longer when stored in a cool, dark place. They should also be stored away from onions which emit a gas that speeds spoiling. However, potatoes can stay fresh longer when paired with apples. Now that’s some good information to know!
Carrots can stay fresh for 2-3 weeks if kept refrigerated from the date of purchase. In contrast, refrigeration can affect the flavor of tomatoes. So, the USDA recommends pantry storage for them. Once ripe, tomatoes usually stay fresh for seven days. For more information on maximizing freshness, check out foodsafety.gov
Freezing Soups for Prolonged Freshness
Yes, freezing is a great way to enjoy your freshly made soups again.
Having soup stored in your freezer is also a smart time saver. Not only do you have something quick to heat, but it can be preservative-free and low in sodium. It’s great to have a healthy alternative when it comes to ready-to-eat foods.
