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Slurpy Soup May Lower Your Grocery Bills

The soup doesn’t get the attention it deserves. In fact, most of us don’t think about soup at all. But serving a liquid soup before the main course helps fill you up. Over time, this can reduce grocery bills because family members eat less. If you serve a large bowl of tomato soup, for example, you can serve a smaller burger.

Notice I said “liquid soup”. This doesn’t include expensive cream soup like lobster bisque. Grocery stores sell hundreds of types of soup, but they tend to be high in salt. They may also contain additives that you don’t want to eat. When making homemade soup you can control the salt and other ingredients.

Weight Watchers’ “Fast and Fabulous Cookbook” has a large section on soup. “Clear soups can also form the basis of a hearty soup,” he explains. “To make a hearty and delicious soup, simply add barley, meat or poultry, pasta or rice to plain broth.”

According to Weight Watchers, high-quality ingredients are the key to a delicious soup. While leftovers add flavor to soup, a soup based entirely on leftovers won’t be as flavorful. Soup is one of those foods that tastes better the next day. But you have to be cautious about freezing flour-thickened soup, warns Weight Watchers, because the ingredients may separate when you heat it.

The US government recommends seven servings of fruit/vegetables per day. I’m trying to fulfill this recommendation with the soup. I made spinach, artichoke, broccoli, cheese, fresh tomato and mushroom soups. They are all delicious and filling. For me, making soup is about experimenting, and some of the best soups I’ve made come from ingredients at hand.

“The Healthy Cook”, published by “Prevention” magazine, contains many variations for tomato soup: cream of tomato with low-fat milk and low-fat sour cream, spicy tomato with chili, cumin, turmeric and cardamom, rice-tomato, and pasta with tomato sauce. Instead of adding heavy cream for a thicker texture, “Prevention” says you can puree some vegetables (not all) in a food processor and add this creamy concoction to soup.

There are three basic types of soups, clear, cream and chowder. The clear soup is made with meat, fish or vegetable stock. Creamy soups contain milk, cream and butter. Fish soup is actually a creamy soup, with pieces of fish, meat or vegetables. Cold soups are in a separate category.

I live in Minnesota and when the thermometer dips below freezing, the house gets drafty and the food gets cold quickly. Before serving the soup hot, I heat the bowls in the oven on the lowest setting. I also heat up the dinner plates. If family members don’t come to the table right away, I cover the food with aluminum foil. These tips will help you make a tasty, delicious, and filling soup.

• Use the freshest ingredients you can find.
• Make your own broth or use commercial salt-free broth
• Contrast the hot soup with something cold: a cold sandwich or salad.
• Refrigerate the soup for a day to allow the flavors to marry.
• Experiment with soup recipes.
• Season the soup with herbs instead of salt.
• Turn soup into a meal by adding bread and salad.

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