I N G R E D I E N T S
STOCK OR BROTH
This is the one required ingredient of soup. Without a flavorful liquid for the base, there is no soup!
​
Chicken or vegetable broth do well; low-sodium versions preferred.
​
If you don't have homemade or boxed broth, make broth with a bouillon cube.
ROOT VEGETABLES
These include carrots, onions, garlic, celery root and more. These firm vegetables give firmness and flavor to soup.
Note that root vegetables can cook for a relatively long time without getting mushy.
​
In-season vegetables are preferred, as they're usually fresher and cheaper.
LEGUMES
These include lentils, beans, and chickpeas. These foods add protein and texture to soup, and can often make it thicker.
​
Canned legumes work great, and can save you time: just rinse them first to eliminate the tinned flavor.
GRAINS & PASTA
Grains like rice and quinoa, as well as various pastas, are great additions to soup.
Depending on how much water the ingredient absorbs as it cooks, some grains and pastas can be cooked in the soup itself, saving you time. Others should be added in after cooking, so they don't absorb all the broth and release too much starch (which makes the soup gummy).
STARCHY VEGETABLES
"Starchy vegetables" is a broad category, but it tends to imply foods like potatoes, peas, corn, and squash.
These vegetables, when cooked in the soup, easily help thicken it. They also add a robust flavor and texture to the soup. Consider them your "hearty" ingredients.
SPICES & SEASONINGS
Typical household seasonings (spices and herbs like salt, black pepper, dried parsley, garlic powder, onion powder, etc.) work great in soup: but you can get even more creative.
​
Harissa, savory jams, tomato paste, and other additives make for great seasoning too.
MEAT OR PROTEINS
Meat or vegan proteins are great additions to soup.
Common proteins include tofu, sausage, bacon or pancetta, or shredded or chunked chicken.
LEAFY GREENS
& other green veg
Leafy greens like spinach, kale, bok choy and Swiss chard—as well as cruciferous vegetables like cabbage, cauliflower and broccoli—are great for adding color and flavor to soup.
​
Ensure the veggies are cut into spoon-sized pieces. Also consider cook time when adding them to the pot, to ensure they don't end up too crunchy or too soft.
