ARPinterest Soups for the Soul by Katey Powell
I have really enjoyed making soups this year. As the weather gets cooler warm soup makes a great meal served with some nice grainy bread.
Fortunately, some of the brand name soup makers of the world have realized that smart, health conscious people do not want to consume massive amounts of sodium, so they have some good options to purchase in the store. Remember, the American Heart association recommends no more than 2,300 milligrams of sodium per day moving toward an ideal limit of 1,500 milligrams per day.
But another option - make your own soup! making homemade soups and found that it is easier than you think!
You need three things for a good soup. Veggies, liquid and herbs/spices – protein is optional, but meat or beans can easily be added to make it a complete meal.
Liquids: Stock is a great liquid for soups! Last year I learned how to make chicken stock. Super easy! If you ever buy a rotisserie chicken save the carcass, add veggies, water and herbs and let sit on the stove for 4-6 hours. Strain it and freeze it in smaller amounts and there you have a great stock when needed. is best.
Stock is also readily available at the grocery stores – low sodium
However, if you like creamy soups feel free to cut the liquid amount in half and the other half add a milk, cream (light), coconut milk, almond milk, or a milk mixture.
There is also the option of good old water as the liquid. If you have tasty ingredients water and the right seasonings also make a good liquid for soup. Simple rule: Use enough liquids to cover your ingredients.
Veggies: When I make creamy soups (milk/stock based) I love using the winter veggies. Butternut Squash is by far my favorite. But I have also made creamy soups with key is getting the veggies soft enough to blend by steaming, roasting or boiling them, drain, then add your desired liquids, blend and heat back up. If you like soup chunky – don’t blend.
A plain veggie soup can contain as many veggies as you like – carrots, onions, tomatoes, beans, corn, okra, celery, cabbage, etc. Pick your favorites. Once again, of time for softening (and quicker soup) then add to the softer ones to sit and boil in your liquids.
Spices and seasonings: If you start with a stock or something that already has some salt content hold off till the end to add any salted seasonings. Better to add at the end than ruin a good soup. My advice on seasonings – use what you love. Some folks like “heat” by adding cayenne or black our common standards like basil, parsley, oregano, and thyme.
My favorite proteins to add to a vegetable soup are either beans (great northern, lima or pinto) or cooked shredded chicken.
I leave you with my favorite chefs’ quote, “Learn how to cook, try new recipes, learn from your mistakes, be fearless and above all have fun!” Julia Child
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Compiled by Shay O’Sheal
Apple Crunch
• 2 cups chopped apples • 2 cups sugar • 1/2 tsp. salt • 1 cup corn oil • 2 eggs • 2 tsp. cinnamon • 2 tsp. baking powder • 1 cup pecans or walnuts
Mix all ingredients together. Bake at 350º for 45-60 minutes in a 9 x 13 pan.
Bounty and
Blessings...Recipes Celebrating French Camp’s Second Century, 2014, pg. 108
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