Soup is a great go-to food when temperatures drop and you’re feeling chilled, or as a welcome lift when you are at your lowest ebb during these long, dark winter days. It’s also a great way to get some of those extra vegetables we all should be eating when you don’t feel like chewing your way through a plate of steamed vegetables and making a salad seems more like a chore.
Homemade soup is wonderfully wholesome and one of the simplest, most stress-free things you will ever find to cook.
My mother always seemed to have a pot of soup on hand ready to feed us whenever we were hungry, but I discovered the secret in an old food magazine that used to publish in the 70’s called Recipes Only. Here it is. The bottomless soup pot! Never ending!
Once you have a good basic stock you can keep tossing leftovers into it: a dollop of leftover sauce from a stew, the water you used to steam your vegetables, some leftover cooked rice. Throw in a handful of freshly chopped celery for new crunch or some snipped parsley (more people should eat parsley).
What about bacteria? The secret is in the temperature. Keep the soup well-refrigerated, even frozen, between uses and bring it to the boil every time you heat it. When you use it, don’t just ladle out what you think you’ll need for that day. Heat it up, take what you want, and put it back in a cold place.
Keep a good soup pot always full and you can forget ready made meals forever.
Liz Davis is a Pole Walking Instructor who writes about simple ways to stay healthy and slow down the aging process.
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