Fall is soup season.
Here are six ways to get your homemade soup onwithout breaking the bank.
A weekly column where nutrition editor and registered dietitian Jessica Ball, M.S.
Comfortable sleeping temps,pumpkin-flavoredeverything and ample fall produce are all hallmarks of this time of transition.
And what better to do with all of that produce than to dive headfirst into soup season?
It can cut down on packaging waste, too.
Skip the store-bought versions of soup that are typicallyfull of added sodiumand excess packaging.
Instead, try some of my favorite soups you’ve got the option to make at home.
Pictured Recipe:Creamy Chicken Noodle Soup with Rotisserie Chicken
Chicken Noodle
Talk about comfort food!
This is one soup that has long been touted as being good for the soul.
Chicken soup is a childhood classic and a calming meal when you feel unsettled.
Full disclosure: I have some on the stove right now.
This also helps you cut down on food waste while boosting flavor.
This includes how much salt you add.
Canned soups can be loaded with added sodium.
And it’s versatile.
Have I mentioned how amazing it smells while it simmers?
We havechicken soup recipesranging from a Mediterranean-inspiredslow-cooker versionto classic chicken noodle soups.
Tomato
By the end of the summer, you may be experiencing tomato fatigue.
What better way to use up this flavorful veg in mass than homemade tomato soup?
Tomato soup can be made quickly in just 30 minutes or simmered all day in a slow cooker.
The more time you give it to simmer, the deeper and richer the flavors will be.
Enter homemadeGluten-Free Cream of Mushroom Soup.
That’s almost 75% of the daily recommended amount.
Making your own soup is also a great way to try out local wild mushrooms in your region.
Try one of our warmingmushroom soup recipesto see for yourself.
Combining veggies and protein with noodlesespecially whole-grain noodleswill help keep you nourished and full for longer.
you’re free to even meal prep them for grab-and-go lunches all week long.
Chili
Ever since I was young, I’ve had an affinity for chili.
Beef?Chicken?Vegetarian?
All of the above!
This could be attributed to the family chili cook-offsMomwould always host.
Or maybe it’s my admiration for one-pot meals.
Regardless of why I love it, chili is a soup you should definitely make from scratch.
Plus it’s full of protein, fiber and nutrientsso your body will thank you now and later.
Making these soups from scratch will help you boost flavor and nutrition while cutting down on packaging waste.
Let’s make some soup!
