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Appears in
The Weeknight Cook
The Weeknight Cook

By Brigit Binns

Published 2012

  • About
Whatever you are cooking, certain ingredients can make the job easier and save prep time, either because they are precooked or because they add concentrated, intense flavor. Here are some time-saving soup ingredients.
  • CANNED BEANS Save soaking and simmering time by using canned beans. Always drain the liquid and rinse the beans well before using.
  • CANNED TOMATOES Use canned tomatoes rather than mealy, out-of-season fresh tomatoes for better flavor. Because they are already peeled, you’ll save kitchen time, too.
  • COOKED SAUSAGES Slice fully cooked sausages, such as andouille, smoked chorizo, chicken with apple, or kielbasa, and add directly to soups, or brown first for extra flavor.
  • DRIED MUSHROOMS The concentrated flavor of dried porcini, shiitake, or other mushrooms complements many soups. To reconstitute, place the mushrooms in a heatproof bowl, cover with boiling water, cover the bowl, and soak until soft and flexible, at least 10 minutes. Strain the flavorful soaking liquid and add to soups.
  • FROZEN VEGETABLES Keep a supply of frozen peas, mixed Italian-style vegetables, and corn on hand to spruce up a variety of soups.
  • ROTISSERIE CHICKEN Buy enough chicken for dinner one night plus leftovers, and cut up the leftover chicken meat to add to soup the next night. Save the carcass and refrigerate or freeze, and then use it to enrich purchased chicken broth.
  • TOMATO PASTE Buy tomato paste in a tube and refrigerate after opening. Add a small amount to soups to intensify flavor.

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