Welcome to our series, Product Corner, where each month our Product Manager, Rachel Haynes, will cover a food-focused topic. The series will feature everything from kitchen tips and food myths to the inside scoop on favorite products. (And that’s just a quick taste of what to expect!)
Way back when, in February 2019, a storm hit. A storm of proportions like none of us had seen in years. Dumping snow, closing schools, frazzling parents, perplexing weather forecasts. In Smith Brothers Farms lore, it is now referenced as "Snowmageddon.” Seeing the first flakes of Snowmaggedon Part Deux, reminded me that we should talk about pantry preparedness, refrigerator readiness, freezer fitness, all that jazz.
When it's this cold out, and I know there's a possibility I could be stuck in my house, I like to make sure I have a few things on hand to make a big batch of soup. Nothing warms up bellies and hands (putting soup in a mug = instant hand warmer), like a cup - or four - of soup or stew! I've included some of my favorites below, and the staples you'll need on hand to make them.
Dressed up Instant Ramen
It’s the simplest soup I can think of. All you’ll need is broth (any that you have on hand will do), leftover cooked chicken or beef, veggies, ramen noodles (yes, those dollar packets work, just toss out the flavor packet!), soy sauce, scallions, some ginger, garlic, and a couple of soft-boiled eggs. Simmer the broth for about 20 minutes with a dash or two of soy sauce, the whites of the scallions, ginger chunks, and a few garlic cloves. Strain out the scallions, garlic, and ginger, then boil your noodles and add your other items through (meats and veggies) to warm them through. Cut the soft-boiled egg in half and top it with the green tops of the scallions. Need a few more ideas? Check out this recipe from Pinch of Yum.
This traditionally Italian soup is perfect for cold winter days. The stick-to-your-ribs vegetarian soup is hearty, tomato-y, and all-around amazing for eating while staring out the window at the falling snow. This one from Cookie + Kate has seasonal veggies, an abundance of savory herbs and spices, and the right amount of pasta and beans to make sure it's a full meal!
If you've never had pozole before, it's time to remedy that. I prefer the rojo version because of its rich ancho chile and tomato goodness, but the verde is pretty tasty as well. You might need to plan ahead a bit for this one, as there are a few ingredients that are best fresh, but this soup is well worth it. Pork, ancho chiles, and hominy come together in a spicy (but not burn your face off) broth that I like topping with avocado, a dollop of sour cream, and a sprinkling of queso fresco. Some more traditional toppings are radishes, white onion, and lime wedges. I've tried a few different recipes for this soup, and this one from Southern Living is my favorite that doesn't require a long cook time.
Thai Curry Noodle Soup
Thai red curry paste is one of my favorite flavors. It has just enough spice balanced with some umami. I love making this on a weeknight, mainly because of its quick-to-assemble nature. Pre-cooked chicken makes this recipe come together even faster, but if you don't have any on hand, a couple of chicken breasts sliced and fried doesn't take much longer. You can also easily make this vegetarian, just swap the chicken broth for vegetable broth and add extra veggies instead of chicken. I prefer vermicelli rice noodles and adding some bell peppers, but this recipe from Salt & Lavender is a great base to add whatever veggies and noodles you want!
I hope one of these soups hits a home run in your house and keeps you warm as the temperatures drop!
About Rachel Haynes
Rachel joined the Smith Brothers Farms IT department, but made the switch in 2018 to marketing when the opportunity became available to do all the things she loves outside of work: cook, eat, photography, and learn about food. Now she’s in charge of determining what great products to bring on next. Additionally, Rachel leads our recipe development, focusing on fresh, local ingredients and simple preparation. She enjoys creating dishes that inspire readers to try new ingredients and cooking methods.