14 Cheap and Healthy Soup Ideas Without Meat!
Best Carving Food Carving Fish and SeaFood Chicken Appetizer 14 Cheap and Healthy Soup Ideas Without Meat! Side Notes: Butter and Other Shortening To the average appetite, there is no substitute for pure creamery butter. Few investments begin with unused household fats for the chef on a limited budget. Save the Drippings: Strain and save all fats from roasted and boiled meats. Beef and Chicken Fat: Good for cookies, cakes, meat gravies, and sauces, soups, and stews. Bacon Fat: Lends a smoky flavor to cornbread, meat gravies, and all legume soups. Sausage Fat: No better for gingerbread, cookies, poultry dressing, or frying vegetables can be found as it has the pungency of spice in its flavor. These fats, along with soup stock fat, work great for basting lean roasts, fish, or meatloaf. Extra fat rendered from lamb and mutton should be tried out and added to the frying kettle. Milk Milk is nutritious, even at its present price, a food bargain second to none. Unsweetened Evaporated Milk: This sterilized milk, cheaper than fresh, is double-duty for the freezer cabinet, being used as a rich substitute for cream in many iced desserts. Its uses make it indispensable for both savory and sweet dishes. Eggs Eggs—fresh or stored—are must-haves in any kitchen. Cold Storage Eggs: These cheap varieties give good value for money. Buy only a few days’ supply at any one time, and store in the coolest possible place away from direct sunlight. Hints on Egg Handling: Wash in cold water before breaking and reserve shells for use. They are excellent for clearing boiled coffee and for clearing soups and aspics. When using for coating croquettes and kromesks, beat in 1/4 cup cold water or 1/3 cup cold milk for every egg. Preserve egg yolk scraps by soaking them in cold water, then drain before using. Beat cold yolks and whites separately for a quick beating. For best results, whip egg whites with a pinch of salt in a well-aired room. Save left-over soft-boiled or poached eggs. Reboil hard and use as a garnish, or chopped for sauces, sprinkling, etc. Cheese Besides its condensed nutrition, cheese is a protein powerhouse. So it is an economic plus in any meal. Waste not a morsel! Fresh Usage Ideas: Slightly dry, grind in a food chopper for spreads and fillings. Very dry, grate and use in sauces, soufflés and soups. Pro Tips: Increase digestibility when melted by adding a pinch of baking soda. Keep cheese fresh and moist by coating cut surfaces with melted paraffin. Leftover Welsh rarebit? Make it the perfect filling for your sandwiches. Don’t Discard Cheese Shells! Hollow out Edam or pineapple cheese shells, fill with creamy macaroni, spaghetti, or rice, top with crumbs, and bake golden. Result: An attractive, thrifty creation. Choose Fresh Vegetables A plate with assorted vegetables of all colors should appear every day on your table. Very protein beans, lentils, and peas should be the main course rather than merely as a part of them! Cooking Ideas: The vegetables doused with heavy sauces, crunchy bacon or dill make the main courses. Change the legumes that can be used to form salads to soups or sweet smoothies. Blend and pair these options to create tasty meals including each ingredient in your kitchen. 14 Soups Without Meat You’ll Enjoy! Asparagus Soup You will need: Tough asparagus ends 3 cups water 1/2 teaspoon onion juice 1 cup hot milk 1 tablespoon butter 2 tablespoons flour Salt and pepper to taste Directions: Place the hard asparagus ends in salted water and steam till tender. Strain, then blend with onion juice and warmed milk. Use melted butter and a flour mixture to reach the right consistency. Season and taste the salt and pepper, and the dish must be served hot. Puree of Black Beans 1 cup of black beans 1-quart water 1 piece of bacon 1/2 an onion 1 tsp of salt 1/2 tsp of paprika 1/4 tsp of mustard 1 tbsp of bacon fat 1 tbsp of flour 1 hard-cooked egg lemon slices Directions: Let the beans steep in the water all night. Add the remaining water, one tiny piece of bacon, and a piece of an onion. Allow boiling for three hours which shall cause them to become soft and tender but be sure to add more water from time to time. Press through a sieve and season. Combine the fat and flour blend, stirring constantly until the mixture thickens. Then serve egg and lemon slices. Chef’s hint: The stock from the boiling corned beef will give a great flavor! Baked Bean Soup You will need: 2 cups baked beans, 1 1/2 cups tomatoes, 2 slices onion, 4 cups water, 1 tbsp. Butter, 2 tbsp. flour, 1/2 tsp. salt, 1/8 tsp. pepper, 1 tbsp. Ketchup. Instructions: Begin by simmering the canned beans, tomatoes, onions, and water in a large pot for 30 minutes. Puree until smooth, then incorporate butter and flour to thicken. Add seasonings and ketchup. Serve with crispy croutons to make it really hearty! Purée of Red Kidney Beans Instructions: Use the recipe of Black Bean Purée and simply replace the black beans with red kidney beans. Easy swap, and just as tasty! Dried Lima Bean Soup I went into the pot, and started eating this lima bean soup since it was my favorite; while not the best nor the only one, it had a rich, chunky substance that no rival would be able to match in amount. I want something that has a bland texture with a light smoky taste. Ingredients: 1 lima bean, 6 1/3 cups water, 3/4 onion slices (to your size cuts), 3 bunches of carrots, 1/2 piece, 1/2 bay leaf Instructions: Let beans soak overnight, then drain. Let it gently cook with vegetables and bay leaf until soft and tender. Blend until smooth and creamy, slowly mixing in milk and seasonings. Thicken with bacon fat and flour. Croutons help this