You Are What You Eat: Hearty winter soups to make in your slow cooker
By Katy Wilkens, MS, RD
Nutrition and fitness manager, Northwest Kidney Centers
There is nothing quite so pleasant as a mug of soup on a cold winter’s day. Homemade is much better than most canned soups, or those in boxes, or soup from a kiosk in the grocery store – because they are all full of salt and that’s not good for your heart, blood vessels and kidneys. How do you enjoy the comfort of soup without the salt?
Try making your own and pumping up other flavors. The fresh herbs and vegetables that you put in the pot will taste much better than the pressure-canned, flavorless commercial options you can buy.
Make soup on the weekend and freeze it for meals during the week when you don’t have time to cook, or try putting everything in a slow cooker before you go to work. When you get home, dinner is ready. Just add a slice of whole wheat bread and a quick salad or sectioned tangerines, and you’ve got a complete meal.
Slow cooker split pea soup