There’s something comforting about a pot of homemade soup, especially when you can make it with ingredients you already have in the pantry.
A can of chicken, a handful of dehydrated vegetables, some broth, and a little rice or barley can be the beginning of a satisfying supper. Add a few seasonings, let the ingredients cook until tender, and you’ve turned pantry staples into something warm and nourishing.
Soup is also one of the most flexible meals you can make.
You don’t need a complicated recipe or every ingredient on a shopping list. Once you understand the basic formula, you can change the protein, vegetables, starch, and seasonings to suit your pantry.
Welcome to Day Four of our October Pantry Challenge!
We’ve spent the past few days learning to make dinner from what we have, build meals around three ingredients, and turn available ingredients into skillet suppers. Today, we’re moving to another useful kitchen tool: the soup pot.
And don’t worry. You don’t necessarily need a big stockpot or an entire afternoon to make a good pot of soup.
Why Soup Is Perfect for the Pantry Challenge
Soup is one of the easiest ways to bring a collection of pantry ingredients together.
A small amount of cooked chicken can add protein to vegetable soup. A handful of dehydrated vegetables can provide flavor and texture. Leftover rice or barley can make a light broth more substantial.
You can also make soup in quantities that suit your household instead of preparing a large batch that leaves you wondering what to do with all the leftovers.
Here are a few reasons to keep pantry soup in your cooking rotation:
- It’s flexible. Change the ingredients according to what you have available.
- It’s budget-friendly. Small amounts of protein and vegetables can contribute to a satisfying meal.
- It’s practical for small households. Prepare a modest batch instead of filling a large stockpot.
- It helps reduce waste. Suitable leftover ingredients can become part of another meal.
- It works with shelf-stable ingredients. Canned proteins, broth, rice, barley, and dehydrated vegetables are useful starting points.
- It can fit your schedule. Make a quick soup for lunch or let a longer-cooking soup simmer while you go about your day.
You can even prepare a simple soup starter ahead of time by measuring dehydrated vegetables and suitable seasonings into a small jar.
When you’re ready for soup, add your liquid and the other ingredients the meal requires.
It’s a practical way to make your pantry work for you.
The Basic Pantry Soup Formula
Think of soup as a combination of five components:
Liquid + vegetables + protein + a hearty ingredient + seasonings
You don’t have to use all five every time. They’re simply a guide to help you build a satisfying pot of soup.
1. Start With Liquid
Your liquid helps determine the character of the finished soup.
Depending on what you’re making, you might use:
- Chicken broth.
- Vegetable broth.
- Beef broth.
- Water with appropriate seasonings.
- Canned tomato liquid combined with broth or water.
For a small batch, begin with a modest amount of liquid. You can always add more if the soup becomes too thick.
Remember that rice, pasta, barley, and dehydrated vegetables absorb liquid as they cook. Allow for that when deciding how much to use.
If you’re using a concentrated broth or bouillon, follow the package directions and taste before adding extra salt.
2. Choose Your Vegetables
This is where your pantry can really help.
You might use:
- Dehydrated onions.
- Dehydrated carrots.
- Dehydrated potatoes.
- Dehydrated celery.
- Canned tomatoes.
- Canned green beans.
- Frozen peas or corn.
- Fresh carrots, celery, or onions.
Use one vegetable or several, depending on what you have.
Dehydrated vegetables are particularly convenient because you can store them in small jars and measure out only what you need.
They also make it possible to prepare a pot of soup without having to purchase fresh vegetables every time you want to make it.
Fresh and frozen vegetables have their place, too. You can combine them with dehydrated ingredients or use whichever option suits the meal you’re making.
3. Add Protein
Your soup doesn’t have to contain a large quantity of meat to be satisfying.
Consider:
- Canned chicken.
- Cooked shredded chicken.
- Leftover cooked beef or pork.
- Ground turkey cooked thoroughly before adding.
- Canned beans.
- Lentils.
Canned chicken is particularly convenient because it’s already cooked. Add it at an appropriate point in the cooking process so it heats thoroughly without becoming unnecessarily dry.
If you’re using raw meat, make sure it reaches the appropriate safe internal temperature before serving.
Canned beans are another handy pantry staple. They’re already cooked, so you can add them toward the end of cooking and allow them to heat through.
Lentils are also worth keeping on hand. Depending on the variety, they can cook relatively quickly and add substance to a pot of soup.
Dried beans are useful, too, but they need a different approach. I generally save them for a bean soup that I plan to cook for several hours rather than trying to fit them into a quick lunch.
We’ll come back to that distinction in a moment.
4. Choose a Hearty Ingredient
A little starch or another substantial ingredient can turn a light broth into a more filling meal.
Consider:
- Rice.
- Barley.
- Pasta.
- Potatoes.
- Sweet potatoes.
- Canned beans.
- Lentils.
Each ingredient has its own cooking requirements.
Rice, pasta, and barley need different amounts of liquid and different cooking times. Potatoes need enough time to become tender, while canned beans are already cooked and can be added near the end.
Lentils can be a good choice for a relatively quick soup. Their cooking times vary by variety, so check the package directions and cook them until tender.
Dried beans generally require much longer cooking and appropriate preparation. They’re better suited to a soup that has been planned around their cooking time.
The trick is to choose ingredients that fit the time you have available.
If you’re making a quick soup, cooked rice, leftover potatoes, or canned beans may be more convenient than an ingredient that needs a long cooking time.
If you have the day available and want a pot of dried-bean soup, plan for that instead.
Both approaches have a place in a practical kitchen.
5. Finish With Seasonings
Seasonings help bring the ingredients together.
Try combinations such as:
For chicken soup: Onion, garlic, parsley, and thyme.
For tomato soup: Italian seasoning, garlic, and basil.
For beef and barley soup: Onion and thyme.
For vegetable soup: Garlic, parsley, and your favorite herbs.
You don’t need a special soup seasoning packet. Start with what you have, add a little at a time, and taste the broth.
Remember that commercial broth and canned ingredients may already contain salt.
And if you dislike a particular seasoning, leave it out. Your pantry should reflect your tastes, not somebody else’s idea of what belongs in a recipe.
My Mini-Crock Method for Dehydrated Ingredients
If you keep dehydrated vegetables in your pantry, here’s a practical way to put them to work.
I’ve found that when I’m using dehydrated ingredients, popping them into my Mini-Crock on HIGH for about an hour cooks them perfectly for me.
I simply add the dehydrated ingredients and liquid, then add any fresh ingredients at the appropriate times along the way.
And if I get distracted making lunch or decide to do something else before eating, that’s fine, too. I’m not trying to beat a clock!
The hour is my starting point, not a deadline.
How I Approach a Small Pot of Pantry Soup
Step 1: Choose your dehydrated vegetables.
Start with the vegetables that will form the foundation of your soup.
Dehydrated onions, carrots, celery, and potatoes are useful choices, depending on the meal you’re making.
Step 2: Add the liquid.
Pour in enough broth or water to rehydrate the vegetables and create the amount of soup you want.
Remember that dehydrated vegetables absorb liquid. Check the mixture as it cooks and add more if necessary.
Step 3: Add your seasonings.
Garlic, parsley, thyme, and other suitable seasonings can begin building flavor while the vegetables cook.
If you’re using commercial broth, taste before adding extra salt.
Step 4: Let the Mini-Crock do its work.
For the dehydrated vegetables I’ve been using successfully, my usual approach is to cook them on HIGH for about an hour.
Different ingredients and quantities can require different cooking times, so check that everything is properly cooked and tender before serving.
Some ingredients, including raw meat and dried legumes, need particular attention to their cooking requirements. Don’t assume that an hour in the Mini-Crock is sufficient for every ingredient.
Step 5: Add fresh ingredients at the appropriate time.
Fresh vegetables that need more cooking time can go in earlier. Tender vegetables, canned beans, and cooked meat can be added later, according to what the soup requires.
For example, canned beans don’t need the same cooking time as dried beans. Since they’re already cooked, they generally need only enough time to heat through.
If you’re adding lentils, allow enough time for them to cook fully.
Step 6: Check the soup before serving.
Make sure the vegetables are tender, the ingredients are properly cooked, and the soup is hot throughout.
Adjust the liquid and seasonings to suit your preferences.
The advantage of this method is its simplicity. Once you’ve chosen ingredients that work well together, the Mini-Crock can handle much of the cooking while you get on with your day.
Just remember that slow-cooker cooking times vary with the appliance, the quantity of food, and the ingredients you’re using.
Three Pantry Soup Combinations to Try
Let’s put the formula into practice.
These are flexible starting points rather than rigid recipes. Adjust the quantities to suit your appetite and the ingredients you have available.
1. Chicken and Dehydrated Vegetable Soup
Start with:
- Cooked chicken.
- Dehydrated vegetables.
- Chicken broth.
Add seasonings such as garlic, parsley, and thyme.
Cook the dehydrated vegetables in the broth until tender. Add the cooked chicken at an appropriate point so it heats thoroughly.
If you have cooked rice or barley, add a small amount to make the soup more substantial.
This is a good way to use homemade dehydrated vegetables and a small portion of cooked chicken.
You don’t need a large quantity of chicken. The vegetables and broth help make the most of what you have.
2. Tomato, Vegetable, and Lentil Soup
Start with:
- Canned tomatoes.
- Lentils.
- Dehydrated, fresh, or frozen vegetables.
Add broth or water, along with garlic, onion, and herbs you enjoy.
Check the directions for your lentils and allow them to cook until tender. Add fresh vegetables according to how much cooking time they need.
This combination can make a hearty soup without requiring meat.
If you prefer a quicker preparation, canned lentils can also be convenient when available. Since they’re already cooked, add them near the end and heat them through.
3. Turkey and Barley Soup
Start with:
- Cooked turkey.
- Cooked barley.
- Dehydrated vegetables.
Add broth, onion, thyme, and parsley.
Cook the dehydrated vegetables until tender, then stir in the cooked turkey and barley. Continue heating until everything is hot throughout.
If your barley isn’t cooked yet, prepare it according to its package directions or allow sufficient time for it to cook in the soup.
This combination is especially useful when you have a small amount of leftover turkey and want to turn it into another meal.
You can also substitute cooked chicken or another suitable protein.
What About Dried Beans?
Dried beans deserve a little extra consideration when you’re planning pantry soup.
They’re inexpensive, versatile, and excellent for making a hearty pot of soup. But they generally need much longer cooking than canned beans.
I like to save dried beans for a soup that I plan to cook for several hours.
That gives me time to prepare the beans properly and let the soup cook until everything is tender.
For a quick pantry soup, canned beans are usually the more convenient choice. They’re already cooked, so you can add them near the end rather than planning the entire cooking time around dried beans.
A few practical guidelines:
- Canned beans: Convenient for quick soups. Drain and rinse if appropriate for the recipe, then heat through.
- Dried lentils: Often suitable for relatively quick soups, depending on the variety. Follow the package directions and cook until tender.
- Dried beans: Better for soups planned around their longer preparation and cooking requirements.
Always follow appropriate preparation and cooking instructions for dried legumes. Don’t rely on a short slow-cooker cycle to make every type of dried bean safe and tender.
There’s no need to avoid dried beans. Simply choose the right kind of soup for the amount of time you have.
What If Your Soup Is Too Thin or Too Thick?
One of the nice things about soup is that you can often adjust the consistency as you go.
If It’s Too Thin
Consider adding a small amount of cooked rice, pasta, barley, or potatoes.
These ingredients can make the soup more substantial without requiring a completely different recipe.
You can also allow a suitable soup to simmer uncovered for a little while to reduce excess liquid, provided the ingredients can tolerate the additional cooking.
If It’s Too Thick
Add a little broth or water.
Stir, allow the mixture to heat, and check the consistency again.
Remember that some ingredients continue absorbing liquid as the soup stands, so a soup that looks just right in the pot may become thicker after cooling.
If It Needs More Flavor
Taste the broth before adding more seasoning.
It might need a little garlic, onion, herbs, or another suitable flavoring.
If you’ve added too much salt, adding more salt won’t help. Depending on the soup, additional unsalted liquid or other ingredients may help bring the flavor back into balance.
Stretch Every Grocery Dollar
Soup is a practical way to make smaller quantities of ingredients go further.
A little cooked chicken can contribute to several servings of vegetable soup. A small amount of barley can make broth and vegetables more substantial. Dehydrated vegetables can provide flavor and variety without requiring you to buy fresh produce every time you make soup.
Canned beans and lentils are useful pantry staples, too. They provide convenient options when you want a hearty soup without planning around the longer cooking time of dried beans.
Think about the ingredients you use regularly and keep a few dependable options available.
You don’t need a pantry full of specialty products. A few vegetables, suitable proteins, broth, grains, and seasonings can provide the foundation for many different soups.
And because you can change the combinations, you don’t have to eat the same soup every time you open the pantry.
Waste Not, Want Not
Before putting away your ingredients, think about how you can use the remaining portions.
If you’ve opened a can of chicken or vegetables, refrigerate unused portions promptly in a suitable covered container and follow recommended storage times.
If you have leftover soup, refrigerate it promptly in shallow containers. Use refrigerated leftovers within recommended food-safety time limits, or freeze suitable portions for later.
Small containers are particularly useful when cooking for one or two. You can save an individual portion without having to thaw a large batch later.
Don’t forget to check your dehydrated ingredients periodically. Keep them properly stored and discard anything that shows signs of moisture, mold, or spoilage.
The goal is to make the most of your pantry while keeping the food you prepare safe to eat.
Cooking for One or Two
You don’t need a large soup pot to make a satisfying supper.
A small saucepan or Mini-Crock can be useful for preparing a modest batch, depending on the capacity of your appliance and the amount of soup you’re making.
Start with the amount of broth that suits your planned portion, then add the vegetables, protein, and hearty ingredients.
If you’re preparing two servings, consider whether you’ll eat the second portion soon or freeze it for another day.
You can also prepare a dry soup starter by measuring suitable dehydrated vegetables and seasonings into a small jar. When you’re ready to cook, add the liquid and any fresh or refrigerated ingredients the soup requires.
Keep in mind that dry ingredients with special preparation or longer cooking requirements may not be appropriate for every quick soup starter.
Kitchen Confidence: Soup Is a Formula, Not a Fixed List
Once you understand the basic components of soup, you can begin making decisions based on what’s available.
You might start with chicken and rice one day, then use barley and vegetables another time. You can change the seasonings, substitute suitable ingredients, or make a thicker soup when you want something more substantial.
You don’t need to follow a recipe word for word to make a good everyday soup.
You do, however, need to understand the ingredients you’re using, how much liquid they require, and how long they need to cook.
That knowledge allows you to be flexible without sacrificing the quality or safety of your meal.
And remember that not every soup needs to be prepared the same way. A quick lunch soup and a pot of dried-bean soup that simmers for several hours have different purposes, and both deserve a place in your cooking routine.
Your Pantry Challenge for Today
It’s time to put the soup pot to work!
- Choose a liquid, a vegetable, and a protein or hearty ingredient.
- Look for a few seasonings that complement your choices.
- Decide which ingredients need the most cooking time.
- Prepare a small pot of soup using what you have.
- Make a note of the combination if you enjoy it.
If you have dehydrated vegetables, consider whether your Mini-Crock method would suit the ingredients you’ve chosen.
If you have canned beans, think about using them in a quick soup. Save dried beans for a recipe that allows enough time for them to cook properly.
The goal is to become more comfortable turning pantry staples into a satisfying meal without needing a long shopping list.
Tomorrow, we’ll tackle another familiar kitchen situation in Pantry Challenge: The “Almost Empty” Pantry.
We’ll look at how to make good use of those small quantities that remain after you’ve used most of a package or jar.
Because sometimes a handful of this and a little of that are all you need to get dinner started.
