I absolutely LOVE soups. I’ll cook them all year round, but it was so great when we were living in Illinois. The weather actually got chilly and soup just tasted so darn good.
But now we’re living in sunny, beautiful California and I can’t really complain about that. So I’m going to keep enjoying my soups even if I’m eating them when it’s October and still 75 degrees!
Why you need to make your own soup:
Soup is easy.
I call myself a dump-and-go cook. (That’s a pretty sexy title now isn’t it?) I make my recipes so that I can toss a bunch of things into a pot, mix it up, and then come back every once in a while to give it a stir because I don’t have time nor the mental capacity for much more than that by dinner and I’m sure you don’t either.
Plus, I know that I can convert pretty much any soup recipe into a crock-pot recipe – dump and go!
Soup makes leftovers.
It’s no more difficult to make a huge batch of soup than it is to make a small batch. Save yourself time later by making extra now.
The best lunch is leftovers (this is a known fact, not an opinion of mine). You don’t have to spend any time cooking a different meal or putting lunch together. Just put your dinner into tupperware (my favorite is this Glass SnapWare) and the next morning, you’re all set.
Soup is inexpensive.
When possible, use frozen or canned vegetables in soups. They’re just as healthy as fresh, but tend to cost less.
Beans are cheap and add good bulk to soups. Dried beans are even cheaper than canned (and taste better) if you’re really trying to cut back on food expenses.
Make your own chicken stock. Read my budget-friendly tips and get the recipe here!
Since meat is typically the most expensive part of a meal, cut the amount of meat the recipe calls for in half. You’ll still get the good flavor from the meat, but it’ll reduce the cost. Add in extra beans or veggies to make up for it.
Soup can be healthy.
When you’re making your own soup YOU have control over what’s going in it. Don’t feel like you have to follow every recipe exactly.
Add in extra vegetables. It can be more of what it calls for or add in a veggie you love.
Similarly, add extra beans. Beans are AWESOME – high in fiber, great protein source, low-fat. Plus, they’re a good source of iron and folic acid.
Use herbs and spices for flavor. This is especially important if you’re trying to cut back on sodium. Since I primarily eat home-cooked foods and have never had problems with high blood pressure, I am quite liberal with my salt usage. It makes food taste really good.
Cut the amount of meat in half. This will save you money, as explained in the point above, but it’s also a simple way to reduce the amount of fat. (And if you’re using lots of beans, you’ll get plenty of protein!)
Broth-based soups will be a healthier choice than a cream-based soup. If you’re wanting an ooey-gooey creamy soup, just go for it and don’t look back! There are certain things that you just shouldn’t try to make healthy. Typically, you’ll end up disappointed with the healthy version, so just eat it and love it.
Alright, are we hungry and ready for soup? (I sure am…why did I not plan soup for dinner tonight?!)
Related: Butternut Squash Soup Recipe
What’s your favorite soup recipe?
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