Stock your kitchen for soup

January 23, 2008

Pantry

Barley
Canned beans
Canned clams
Canned tomatoes
Cans or cartons of chicken, beef and/or vegetable broth
Clam juice
Coconut milk
Dried beans, lentils, and peas
Dried chilies
Dried herbs and spices
Garlic
Onions
Pasta (ditalini, shells, orzo, and noodles)
Potatoes
Quinoa
Rice (white, brown, and wild)
Sauces (soy, Worcestershire, fish, and hot sauce)

Freezer

Bacon
Chicken pieces
Sausage links
Vegetables (peas, corn, lima beans, and spinach)

Refrigerator

Bread for making croutons
Cabbage
Cream
Fresh herbs
Ginger root
Lemons and limes
Parmesan cheese
Vegetables (carrots, celery, celeriac, turnips, parsnips, leeks)

- LISA ZWIRN