by Texas Homesteader ~
Come see how I put together what I call ‘Endless Soup’. It’s simple, it’s cheap and it’s delicious.
Plus by using this method we both have hot, healthy lunches for a week!
Suppers at our Homestead are always planned, prepared and served. RancherMan & I sit down together for our evening meal.
But lunches aren’t really an official affair. Lunch is always fend-for-yourself style. Typically for summertime lunches RancherMan & I each just grab a quick sandwich of some kind whenever we get hungry.
But in the cold winter months I hunger for something a little more substantial. And something hot.
I really enjoy soups in the winter for hot and healthy nutrition. It just seems to warm me from the inside out.
Assembling the Soup
I start with a meat base by cooking some kind of meat seasoned with onions and garlic. The simplest option is just using ground meat, whether beef, venison or wild pork.
After cooking & draining the meat I start assembling my soup. First I’ll add a base of homemade broth.
This will be whatever broth I have available – chicken, turkey, beef or veggie. I’m not picky here, and I’ve always got homemade broth available!
Finally we’re ready to start adding in the vegetable portion of our soup.
What To Use Up First
On this day I begin my veggie additions by raiding the fridge for leftover vegetable sides from last night’s meal. This assures leftovers are used first to eliminate food waste possibilities.
Then I add several different kinds of fresh vegetables from the fridge. They’re the most perishable and again, I’m striving to eliminate food waste.
If needed I’ll top it off with preserved vegetables, whether canned, frozen or previously dehydrated.
And lastly I add a handful of rice. I love a brothy soup but RancherMan prefers less broth. So by adding a handful of rice the excess broth is soaked up.
When the soup is finally comprised of all the ingredients I like, I simmer it until the rice is tender, about 20 minutes. This simmer time will also rehydrate any dehydrated vegetables I’ve added to the soup pot.
Now we’re ready to enjoy a steaming bowl of soup for lunch. I like to toast some rye or homemade Honey-Oat Bread to go with it. Then we dig in! It’s a very hearty yet healthy meal.
When we’re finished with lunch the remaining soup is stored in the fridge. It awaits the next day when it will provide yet another lunch for us. But I’ll be adding to it…
Replenishing The Soup Pot
The next day when lunchtime rolls around I’ll pull the soup out of the refrigerator and stir in a can of veggies, juice & all. This adds another serving to the soup. Plus I love the blending of flavors that results.
Then we repeat each day until close to the end of the week when I stop adding new veggies to the pot. In a day or so we finish consuming all the soup that remains.
At first my endless soup is pretty meat-heavy, a favorite for RancherMan. But as the week progresses it gets more veggie heavy, my fave. So we’re both pacified, not to mention fed hot healthy meals all week long.
The Real Beauty of Endless Soup:
- Makes use of anything waiting to be eaten so it doesn’t go to waste.
- Is different every time based on what’s available in the freezer/fridge/pantry.
- Has much less salt & preservatives than soup that’s purchased at the store.
- Made right in your own kitchen for just pennies!
What About ‘Freezer Soup’?
I’ve heard of doing something similar by having a special container in the freezer where everything left over after supper gets added. You accumulate all leftovers in that container until it’s full enough to make it into a pot of soup.
I’ve done that too. Although it works well, I prefer the endless soup method. This method keeps RancherMan & me in bone-warming lunches all week long. But either method results in very little actual kitchen time – you KNOW I love that!
SUMMERTIME METHOD: Endless soup isn’t just for winter nutrition, it can be enjoyed in the summer months too!
I’m adding extra veggies to my diet & putting the excess garden veggies to good use by making an endless summer-vegetable soup.
Today I used vegetable broth to rehydrate my dehydrated cabbage & purple onions and also to lightly cook fresh summer squash, zucchini, green beans, asparagus beans, chopped tomatoes and a small handful of whole wheat pasta to soak up the extra broth. I stirred in some chopped fresh basil & sage from the garden too.
Y’all know how much I hate food waste! I do whatever I can to make sure none of my healthy garden produce is going to waste.
And this endless soup means lunches for the week are heat-n-eat fast!
Our Favorite Soups
- Endless Soup For A Weeks’ Worth Of Lunches
- MYO Cream Of Chicken Soup In A SNAP!
- Potato Soup – A Bone-Warming Meal On A Cold Day
- Planned Leftovers: Beef Stew w/Leftover Pot Roast
- Hot & Hearty Cabbage Stew
- Taco Soup: A Quick Meal For ‘Those Days’
- Lazy-Cooks Italian Soup
- Planned Leftovers: Chicken Tortilla Soup
- Easy Chicken Broth – Slow Cooker Method
- Faster, Easier Broth – Instant Pot Method
- (Pressure Canning Broth)
Want to see other Meal Ideas?
- Poor Man’s Stuffed Steak (hamburger)
- Award-Winning Cowboy Chili
- Slow-Cooker Spicy Sticky Chicken
- Cheesy Spaghetti Squash Lasagne Cooked In Its Shell
- Savory Meatloaf
- Lazy Cook’s Chile Relleno
- Hot & Hearty Cabbage Stew
- Homemade Chicken & Dumplings
- Chicken Pot Pie
- Instant Pot Goulash – Comfort Food FAST!
- Slow Cooker Enchilada Casserole
- Meat-Stuffed Ravioli
- Stuffed Bell Peppers
- Homemade Pasta – Only 3 Ingredients!
- Southwest Chicken w/Seasoned Brown Rice
- Meat & Cheese-Stuffed Zucchini Boats
- Homemade Tamales (includes Instant-Pot shortcut)
- Homemade Meals Every Day – The EASY Way!
- Pecan Smoking A Whole, Spatchcock Turkey
- Quick Southwest Quesadillas
C’mon by & sit a spell! Come hang out at our Facebook Page. It’s like sitting in a front porch rocker with a glass of cold iced tea. There are lots of good folks sharing!
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