You Are What You Eat: Soup in a Jar!
By Katy Wilkens
Most canned, boxed or commercial soups share one trait: they are full of unhealthy salt, which raises blood pressure, causes you to retain fluid, stresses arteries and can lead to kidney failure.
But there’s a fun alternative: fast, easy soups you pack in a jar to travel bravely from home to work, or anywhere you need a good meal. Add ingredients in layers, putting wetter foods at the bottom. When it’s time to eat, add boiling water. At work, use a coffee maker or a microwave. If you’re traveling, carry a Thermos of hot water, or ask a barista or flight attendant to fill your jar.
It’s time-efficient if you pack several jar soups at once, but they don’t have to be all the same. Have multiple proteins, change the veggies, or use precooked pasta or rice instead of noodles. Choose ingredients that are precooked or will cook quickly.
Use wide-mouthed, one-pint glass Mason jars. Take off the metal lid, and the jars are happy being heated in a microwave, or having boiling water poured in them. Pack several soup jars, and you are set for a few busy days.
Try these ideas: