Quick and Easy Winter Soups

During the cold winter months, a warm bowl of soup can be a quick and easy meal to feed one person or an entire family. Making your own homemade soups can be cost-effective and healthier than buying ready-to-eat canned soups, which tend to be high in sodium. Homemade soups are heartier and can keep you feeling full for a long time. If prepared in bulk, soups can be frozen and used as leftovers, giving you a quick lunch or dinner in a pinch

When making your own soups at home, try to include the following components: a protein source, vegetables, a carbohydrate and a liquid. For a healthier creamy soup, try adding pureed white beans instead of cream to increase the fiber and decrease the saturated fat.

Protein: Chicken, turkey, fish, lean pork, lentils, lean beef, black beans, kidney beans, chickpeas, pinto beans, tofu

Vegetable: Green beans, carrots, peas, butternut squash, spinach, broccoli, cauliflower, canned tomatoes, asparagus

Carbohydrate: Brown rice, whole-wheat pasta, quinoa, potatoes, sweet potatoes, barley

Liquid: Low-sodium vegetable, chicken, or beef broth, or low-sodium bouillon cubes

Try this homemade soup recipe for your next quick and easy winter meal:

Beef & Vegetable Soup

(Recipe originally from USDA’s What’s Cooking website)Source:

Servings: 6

Ingredients

1 Tablespoon vegetable oil

1 pound lean ground beef

1 medium onion, diced

2 cloves garlic, minced

1 can low-sodium beef broth (14.5 ounce can)

1 can sliced carrots, drained (14.5 ounce can)

1 can no salt added cut green beans (14.5 ounce can)

1 can no salt added stewed tomatoes (14.5 ounce can)

1 teaspoon dried basil

1 cup cooked egg noodles

Directions

1. In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well-browned on all sides, stirring frequently.
2. With slotted spoon, remove beef to bowl. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
3. Add beef broth, carrots, green beans, stewed tomatoes, basil, and ground beef; over high heat, heat to boiling.
4. Reduce heat to low; cover and simmer 10-15 minutes to blend flavors, stirring occasionally.
5. Stir in cooked egg noodles.