With the current astronomically high cost of groceries, everybody is looking for ways to cut costs, but still maintain the same high level of quality of their food and nutritional content for their meals. Since time is a valuable commodity as well, a way to do save money and time is to purchase you food items in bulk.
But how do you make your own prepackaged meals and soups?
It’s simple. Make your “Soup in a Bag,” add fresh ingredients, and you’re good to go.
For fun, I used to teach a five-week cooking course for high school students. One class was focused on how easy it was to make soup, and I showed the kids how to do this easily by making “Soup in a Bag.”
First, I laid out the necessary ingredients, measuring tools, bags, cutting boards, and knives on one table. Then, the students would put together their bags, with the directions attached. I arranged different stations on different tables where the students would prepare their ingredients. In another bag they would cut the vegetables and put them in a separate bag. At the end of class, the students took it all home.
Parents called me with rave reviews. They absolutely loved this and wanted their kids to make more and more.
So what is “Soup in a Bag?” Simply put, it’s all the ingredients you need for a big (or small) pot of soup.
Although summer is right around the corner, you might not want to have the stove on for hours and hours. For this reason, I’ve included some soup recipes that won’t take too long to cook.
The best part of this is that you don’t have to dig in all of your cabinets the next time you want to make soup; you’ll be able to just pull out a proportioned bag, add a few fresh vegetables, and you’re ready to go.
1.) Download IA’s recipe cards; they are 100-percent printable and ready to go.
2.) Next, purchase all of the dry ingredients you require. Common ingredients include Bay leaf, cumin, turmeric, salt, black pepper, thyme, garlic (of course you can use fresh, but I think, for soup, powdered is fine, too), lentils, pearl barley, split peas, and quinoa.
3.) Make sure to properly measure the amount of ingredients required and then put the ingredients into the proper bag. You can make multiple bags of each and then store it to have on hand. I prefer a zipper type bag, but, of course, the choice of bag is yours.
4.) Each of the recipe cards has a similar vegetable base of onion, celery, and carrots, all of which are cooked with one or two tablespoons of vegetable or canola oil. For the most part, these basic ingredients are in your house all the time.