8 Reasons to Feed Your Family Home-Cooked Vegetable Soup
- Excellent for the digestive system
- Filling and delicious — a great way to lose weight
- Effective way to get kids to eat their veggies
- A smart way to use aging vegetables before they go to waste
- Truly low in sodium, as opposed to canned vegetable soups, which tend to be high in sodium. Even the “sodium-reduced” canned soups usually only have a 25% reduction in sodium.
- You get a high amount of the vegetables’ nutrients when you consume them in soup form. Some vegetable lose a percentage of their minerals and vitamins during the washing and cooking process (varies by vegetable and method of cooking). By controlling how much water you use (the less the better) and simmering the vegetables, you can retain most of the nutrients that may leach out.
5 Mexican Squash Soup
Here’s a healthy, hearty, homemade vegetable soup recipe from Monica M. in Los Angeles!
- 5 chopped mexican squash
- 1 small bag frozen corn
- 1 bag of cut fresh carrots
- 1/4 cup cut white onions
- 5 cloves of garlic
- 3 skinned, diced potatoes
- 1 crown of cut broccoli
- 1 small package cut mushrooms
- chopped fresh cilantro to taste
- 1/4 cup rice
- 2 1/2 cups organic vegetable broth
- 4 cups water
Add all ingredients in a pot. Simmer for two hours. Season to taste (if necessary). Enjoy!
Take the time to eat healthy food now, instead of spending time treating one illness after another later.
Eat well, be well!