No matter the time of year, I love settling down at the dinner table with a steaming bowl of soup. Of course, right now soups and stews are even more comforting. It doesn’t hurt that soups can be made from just about anything you have hanging out in your fridge and pantry, either!
I try to make a pot of soup every week. It’s a great way to use up leftover cooked meat, less-than-perfect vegetables or a stray cup of grains. Plus, you’re guaranteed tasty leftovers to pack for lunch the next day. Add a warm dinner roll and you’re eating like royalty.
Mixing up your soup routine is simple. Try some of these suggestions when you get simmering:
- Keep canned beans and tomatoes on hand so you can pull together a hearty bean soup at a moment’s notice.
- Use your slow cooker to have the work done for you. Bonus: That glorious aroma when you walk in the door.
- Add whole-grain pasta in the last 20 minutes of cooking time for a hearty meal.
- Use a blender to puree vegetable-based soups into creamy soups that are perfect for dunking bread.
- Add soup toppers such as roasted chickpeas, tortilla strips or even mini grilled cheese squares for crunch and flavor.
- Use heartier greens like kale and collards if you plan to have leftovers. They’ll hold up better long-term than spinach.
- Make soup your canvas for international flavors and add your favorite spices and herbs to liven up classic chicken noodle or butternut squash soups.
- Keep boxed broth on hand for soup cravings, or make your own homemade vegetable broth that can be frozen.
Want to make soup night even easier — and healthy? Pick up a quart of our Health Starts Here® soups. These freshly prepared heat-and-eat soups have no added oil or artificial preservatives, making them a shortcut you can feel good about! Grab a loaf of fresh hearth bread from our bakery and dinner is done.
Here are some of my favorite recipes for soup inspiration.