Some Soup-er Ideas from Tufts

Soups are wonderfully versatile and easy to make, and the combinations of ingredients and flavors are endless. They are a great way to boost your intake of vegetables, legumes, and whole grains, and when you make soups at home you control the sodium level, which tends to be high in canned and packaged varieties.

Better Broth: Making broth at home is surprisingly simple. To make a basic broth: cover meat, poultry, or seafood with water, throw in flavorful vegetables (typically onions, garlic, carrots, and celery), bring to a boil, cook for about 10 minutes, then lower to simmer for at least 30 minutes. Strain the resulting broth and use right away, or cool and refrigerate or freeze for future use in soups and stews and as cooking liquid. Skip the animal proteins and up the variety of produce to make vegetable broth.

(Note: Despite health claims that bone broth can ease arthritis or boost immunity, supporting evidence is scant.)

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