Soup for cold winter days

Soup can be a very simple and nutritious meal.

You do not have to be an expert chef to make delicious, nutritious soup. Any kinds of vegetables, such as carrots, cabbage, tomatoes, celery, potatoes, pasta, rice, peas, corn, mushrooms or squash can be combined together. You are in control! Hearty soups with protein and chunky vegetables can keep your appetite satisfied all day. Using soup as an appetizer, helps curb second helpings of the main dish, therefore lowering calorie intake. Soup is also a very economical meal and a great way to use leftovers.

Here is a simple recipe from Michigan State University Extension’s Eating Right is Basic:

Vegetable soup

4 cups water

1 bouillon cube or 1 tsp. bouillon granules

Use any of the following or your favorites:

½ cup tomato, chopped

1/3 cup tomato sauce

½ cup cooked and chopped cauliflower, broccoli, spinach or carrots

½ cup corn, creamed corn or peas

½ cup cooked meat, chicken, turkey or fish, chopped

¼ to ½ cup mushroom stems and pieces, onions, celery and/or peppers

1 to 2 potatoes diced, or ½ cup rice, barley or noodles

1 tsp. dried onion

1/8 tsp. black pepper

Sprinkle of parsley flakes

Shredded cheese

Directions:

  1.  Pour water into large saucepan. On stovetop, bring water to a boil and add bouillon cube.
  2. Add any raw vegetables (such as onions, carrots, celery, potatoes, etc.), cover and turn heat down to medium. Cook until vegetables are tender (about 15 minutes).
  3. Add cooked vegetables, cooked meat, spices, cooked pasta or rice and tomato sauce you plan to use.
  4. Continue cooking another 15 minutes on low or until it is not and the pasta/rice is tender.

 For more simple recipes go to recipefinder.nal.usda.gov.

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