Soup to the Rescue

At my house, we have a “soup of the week” often on the ready in the slow-cooker, or in a glass dish in the fridge that can be warmed up quickly. I love soup at this time of year: it comes to my rescue on a cold, busy day and hits the spot!

I’ve shared most of my soup and stew favorites in the Best Body Cookbook & Menu Plan: Black Bean Soup, Chili, Chipotle Chicken Butternut Stew. These are some of the staples at my house. They are quick and easy, and satisfying any time of year, really!

I usually use mostly frozen veggies for soups so that they only take a few minutes to throw together. They set me up to have a healthy, balanced lunch even when I’m pressed for time: 2 minutes to warm it up (tip: chop some avocado or shred some cheese while you wait for it to warm up), and then 5-10 minutes to eat it. Perfect!

If you don’t have a recipe rotation ready of a month’s worth of your favorite “soup-of-the-weeks” to make mealtime quick and satisfying, check out these options shared by my dietitian-colleagues, as well as those in my Cookbook.

Enjoy a variety of hot, savory soups and stews these last days of winter, and then how about keep at least 2 soups per month in your recipe rotation year-round! Easy peasy and perfect for leftover lunches and quick dinners.