Category Archives: soup

A well-Stocked Pantry: Part 2

picture of soup

Egg drop soup is light, easy to prepare and nourishing.

Is Your Cupboard Filled with Cans of Soup? OK. Kids love chicken noodle, and alphabet soup. Canned soups are easy to store, require no refrigeration and are simple  to prepare. However food that comes in a can tend to be more expensive, contain lots of salt, preservatives and hidden sugar. The nutritional value is questionable since we can’t tell if the food was canned at its peak ripeness.             Read more as we share  ways to make natural soup outside the can. Continue reading

Family Dinner Project: Use what You Got

Stone soup is made by throwing anything in the pot and letting it simmer to bring out spice and herb flavors.

Stone soup is made by throwing anything in the pot and letting it simmer to bring out spice and herb flavors.

When you plan or prepare meals we’ve always suggested that you look in your cupboards and use what you have on hand. It’s not a new idea but an important one if you’re trying to cook on a limited budget. Stone soup is put together by using whatever you have in your pantry. Here is a website which describes several meals you can make with whatever you have including stones. Continue reading

Crock-Pot Soup: Use the Right Beans

White navy beans are great in soups and stews.

White navy beans are great in soups and stews.

Yes there is a difference in white beans. Our meal of the month calls for cannellini beans. Can other white beans be substituted? The answer of course is yes if you are interested in using just what you find in your pantry. However, if you’re looking for a specific texture or taste, the type of white bean does make a difference. Continue reading

Light Soup: The Supplement for Supplements

picture of soup

Egg drop soup is light and healthy.

Just ten years ago the dietary food supplement industry was one of the fastest growing businesses in America with sales topping 17 billion dollars per year according to US government statistics. But George Ohsawa pioneered the macrobiotic philosophy of living which draws upon natural whole foods and non-stressful living skills to promote health. The macrobiotic way avoids most vitamin and mineral supplements. Continue reading

Basic Recipes: Pt.5, Quick ‘N’ Easy Soup

Quick ‘N Easy Soup Mix

picture of quick soups

(L-R) home-made lentil, Progresso, Food Co-op Mix, Bear Creek, Healthy choice.

Including soup in your meal plan is important, but which one is best when feeding 6 people? To answer, think about these four characteristics: price, prep time, taste, and nutrition Continue reading

Basic Recipes: Pt 4, Soups that stick to your ribs; not your belly.

Soups that stick to your ribs; not your belly

picctue of soup

Hearty soups, like this sweet potato-onion puree, can be made without heavy cream.

During a cold-spell, hearty stews and creamed soups are just what the doctor ordered to keep us warm… inside. But what about the weight gain that shows on the outside. Fat, butter and heavy cream were often used as a soup or stew base eons ago when men were laying railroad tracks by hand and putting in 16 hour days. Now, many of us do not need that many calories so the excess is stored in fat cells. By using a few simple tricks you can prepare and enjoy hearty soups and still not consume as many calories. There are two ways to do this. Continue reading

Basic recipes: Pt.3 Spicy Soups

Asian hot and sour soup uses peppers and vinegar to liven up a pork base.

Asian hot and sour soup uses peppers and vinegar to liven up a pork base.

Mention the word “soup” and everyone pictures a different one in their mind. Try it in a group sometime and you’ll be amazed.  After all, “soup” is just a liquid food with three basic ingredients: broth (stock), solid adornments, and spices.  There are thousands of variations and that is what makes soup-making so much fun. Each time soup is made, it seems different.  Read more about spices for soup and which goes with which base. Continue reading

Basic Recipes: Sublime Soups Pt 2

Cream-based soups will be  a topic for Part 4.

Cream-based soups will be a topic for Part 5.

Few foods are more satisfying than good ole home-made soup. Once you are comfortable with using real food  to assemble soups you may never resort to opening a soup can or package again.

To make sublime meat soup,

follow the same recipe for turkey stock as described in Part 1 of this series. Pork, beef, ham and whitefish bones (plus their meat trimmings) can likewise be simmered in water, along with spices and celery to make the base for an unlimited variety of creations. Read more about making sublime vegetable stock. Continue reading

Hearty Winter Soup: Pt.1:Start With A Stock

Penne turkey soup was made from a basic soup stock. Simply toss planned-overs into the stock for a hearty treat. (photo by iclipart)

Penne turkey soup was made from a basic soup stock. Simply toss planned-overs into the stock for a hearty treat. (photo by iclipart)

Why would anyone want to make their own soup stock? Choose the best answer:

  • It is budget-friendly – like almost free!
  • Recycles food scraps
  • Filling and aids digestion
  • Flavorful even without the salt or fat
  • Easy to make
  • Nutritious

I choose them all. Continue reading and I will gladly share the full story. Continue reading