Instead of preparing soup from the scratch an article in the Washington Times points out that homemade soups can be prepared in half the time when compared to the disciplined way of making soup. The article points out that with readymade stock in hand, soups can be turned into a meal in jiffy. The tips to turn soup into a meal are as follows:
1. Cook veggies like carrots, peas, broccoli and beans with stock.
2. You can add tofu or bean curd into a vegetable stock and serve it alongside croutons and fruits.
3. Shredded chicken, potatoes and mushroom make a wonderful casserole to go with some boile rice or bread.
4. You can use a vegetable stock to enhance the taste of braised beans, shrimps and bean curd.
5. Strained vegetable, fish or chicken puree from the stock can be a great addition to bread or pasta.
