Here’s three quick ways to improve your soups during cold winter weather.
- Use the slow cooker.
The word “slow” may seem like the antithesis of “quick” but it’s not, not really. You can prep ingredients ahead of time, store them in the refrigerator or freezer in zip top bags, and dump them into your slow cooker as you dash out the door on a busy morning. The ingredients are up to you. Include one part liquid (broth, juice, water), one part protein (meat or meatless), one part starch (rice or potatoes or beans), and as many veggies as you can fit in the cooker. Don’t forget to switch it on as you leave for the day and your supper will await you that evening. Imagine coming home to the smell of a delicious hot stew!
- Include leftovers.
When planning meals, make them larger than necessary so you are sure to have leftovers. Leftover meats of all kinds go great in soups. So do grains (rice, couscous, barley) and pasta. Many grains and pastas will cook quickly in soups if you don’t have leftovers.
And what about sad-looking leftover veggies? Puree them, and use the puree to thicken the soup broth base.
- Doctor canned soups.
Canned soups are notorious for adding to your sodium intake. Fight that by introducing additional low-sodium ingredients such as healthy cooked meats and fresh veggies until you have two servings. Not only will this bulk up the can of soup, but it will make it a lot healthier.