The idea is that if you have all these items on-hand, you can make just about anything with whatever perishable items need to be used (week-old broccoli? provolone threatening to mold?).
Alternatives and expansions for items you typically stock
Stocking a healthy pantry for under $99
Sponsored by Whole Foods to promote their brand, but still helpful!
Personally, during the winter, I make sure my pantry is stocked with soup-making staples.
-Vegetable, chicken, and beef stock are my foundations (make your own, or a second best is the
Organic Better than Bullion from Costco. Avoid bullion- it often contains MSG and other yuckies, as well as exorbitant amounts of sodium).
-onions and garlic are my other foundation for just about any soup...they keep forever, so I almost always have them on-hand
-variety beans, both dried and canned
-lentils & split peas
-canned, crushed tomatoes
-canned coconut milk
-our essential soup spices (ground cumin seed- use it in everything, green curry/indian curry pastes, celery seed, fennel, fresh ginger, typical italian spices- I use lots of thyme and oregano, miso-japenese soy paste, dehydrated onion from the cannery has saved me several times)
-a fruity tasting olive oil
-i use red and white cooking wines for some soups and it adds a lot...if you feel uncomfortable about this, apple juice (for white) and red grape juice (for red) can produce a similar effect
-a fruity tasting olive oil
-i use red and white cooking wines for some soups and it adds a lot...if you feel uncomfortable about this, apple juice (for white) and red grape juice (for red) can produce a similar effect
-lemon and lime juice
-frozen veggies like butternut squash cubes, bell peppers, peas, cauliflower, leeks, etc. (Trader Joe's has lots of these items)
-italian sausage and bacon add a lot of flavor to soup (I personally prefer turkey/chicken varieties that are minimally processed with only natural additives...Costco and Trader Joe's sell types like this)
-heavy-duty leafy greens (like kale and swiss chard) and cilantro/parsley are items that I usually buy fresh each week because they can go in just about any soup and add so much flavor, texture, and nutrition when fresh
A tip for adding flavor when making soups:
If you saute whatever dense veggies you are including in your soup with all the spices at the bottom of the pot BEFORE you add stock/liquids, it will add a richness and depth that you can't get from throwing them in later.
What resources do you use for stocking your pantry? Please share!
Take care!
Ashley
