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Two Fast Fall Soups (and Some Soup Essentials)
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Did you know that by keeping the following supplies on hand, you'll be able to make a delicious-and fast!-soup for not only weekends, but also for a busy weeknight? They are:

Wonton skins-They're usually located in the produce section of most supermarkets. You'll have instant noodles by cutting them into thin strips and dropping them into simmering broth.

Almost-instant meatballs can be made by getting some Italian sausage or brats, cutting open the casings and quickly rolling the meat into balls.

Flavor boosters are always essential; consider some balsamic, apple cider or rice wine vinegar, toasted sesame oil, or just a few basic spices or seasonings (Italian seasoning, garlic salt or pepper and cayenne, among many others). Put in a little first (to see if you like it), then add as much as you find tasty.

Frozen corn or other frozen vegetables are also a good option. And depending on the type of soup, consider canned beans as well.

Here are two amazing fast and easy fall soups that take less than 30 minutes to make, from start to finish. 

From www.realsimple.com, this is Asian Noodle Soup with Shrimp.


6 cups chicken broth

One-half red or green fresh chile pepper, seeded and sliced

2 tablespoons soy sauce

One-fourth small head of Napa cabbage, chopped

About 10 wonton wrappers, cut into one-half-inch-wide strips

One-half pound medium shrimp, peeled and deveined

1 cup snow peas, halved

1 tablespoon rice vinegar

One-half cup fresh basil, sliced

Bring the chicken broth, chile pepper and soy sauce to a boil in a large pot.

Stir in the Napa cabbage, wonton strips and shrimp.

Simmer until the shrimp are pink and noodles are tender, about 3 to 4 minutes.

Stir in the snow peas and rice vinegar.

Serve topped with basil.

Makes about 4 servings

From Dinner A.S.A.P. by Cooking Light's editors (Oxmoor House, 2016), here's Quick Beef Pho.


6 cups of beef stock

2 star anise

1 (a half-inch) piece of fresh ginger, cut into 4 slices

12 ounces flank steak or tri-tip steak

8 ounces medium rice noodles

One and one-half cups of bean sprouts

4 or 5 green onions, sliced

One-half cup of fresh cilantro or basil

2 red fresh chiles, thinly sliced

Lime wedges

Combine the beef stock, star anise and ginger in a large saucepan.

Bring to a boil, cover and simmer for 15 minutes (if using a frozen pho stock, you can skip this. Nona Lim is a frozen pho brown that's available at Healthy Home Market or Whole Foods).

While the stock is simmering, place the steak in the freezer so that it's easier to slice thinly.

Place the noodles in a bowl and cover with hot tap water.

Cut the steak diagonally across the grain into thin slices.

Remove the ginger and star anise from the broth with a blotted spoon.

Add the rice noodles and return to a simmer.

Add the beef and remove from the heat.

Ladle into bowls and top with bean sprouts, green onions, basil and/or cilantro, chiles and a lime wedge.

Makes 6 servings

Source: "5 fast soups For Fall" by Kathleen Purvis, The Charlotte Observer (TNS)-The Vindicator, Oct. 2016

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