Having a tough time getting your kids to try different veggies? Are you having a tough time getting more into your diet? Try soup.
For most people, consuming an adequate number of vegetables throughout the day can be a challenge. By having a “souper meal,” you have the option to consume multiple servings of vegetables in one meal.
Did you know that the more vegetables are cooked, the sweeter and milder they taste? While enjoying the chicken and noodles in chicken noodle soup, you may be oblivious to the numerous carrots and celery you are eating. When vegetables are cooked, the water soluble vitamins leach out into the surrounding water. Fortunately, those nutrients leech out into the broth of the soup, and can still be obtained by consuming the broth.
Although commonly overlooked for its health benefits, soup is a very healthy meal option and offers a variety of health benefits. When selecting a soup, do your best to stick with the broth-based soups, such as chicken noodle, minestrone, mixed mushroom soup and vegetable rigatoni.
Cream-based soups are loaded with saturated fat. Saturated fat requires a lot of blood and energy to digest, decreasing the amount of blood and energy being circulated to your brain. If you’re trying to lose weight, soup is also a fantastic option because most broth-based soups contain significantly fewer calories compared to the average sandwich and chips lunch, yet, the high vegetable, fiber and fluid content makes soup even more filling.
Additionally, soup can play a significant role in maintaining proper hydration. In general, people tend to consume fewer fluids in the winter because the cold does not stimulate one’s thirst mechanism compared to the heat. Broth-based soups are a great source of fluids and the sodium and potassium content plays a significant role in maintaining hydration levels as well.
Stay warm, stay healthy and enjoy a great soup at your next meal! Try out this recipe for vegetarian vegetable soup. You can let your kids select the veggies and pour them in.
Vegetarian Vegetable Soup
Yield-approx. 1 gallon
2 quarts vegetable broth
2 pounds frozen mixed vegetables
3 medium potatoes, diced
1 can tomato, diced or pureed
1/2 tsp. garlic, minced
1/2 tsp. black pepper
1/2 c. onions, diced
1/2 c. celery, diced
1/8 tsp. bay leaf, ground
- Sweat onion, garlic and celery in non-stick skillet until they begin to soften.
- Combine all ingredients in stock pot. Bring to a boil. Cover, reduce heat and simmer for 2 hours or until vegetables are tender.
- Add a little more water if too thick for your taste.