DIY Homemade Soups Are Delicious and Healthy

Soup, Vegetable Soup, Lunch, Dinner, Hot

 

Making your own homemade soup is easier than you think. The taste is so much better than store bought; and DIY homemade soup is healthier for you.

 

I love making my own soups; and I love eating them even more. That’s why I decided to share some of my recipes, and tips I’ve gathered along the way.

 

Homemade soups are better for your health.

 

Soup, Stew, Dish, Meal, Healthy, Dinner

I found some information on canned soups verses homemade on the internet at this location:

 

https://www.insidetracker.com/blog/post/49913147240/canned-versus-homemade-soup-what-are-the-pros-and#

I will give you a quick synopsis. If you want more information; you may go to the site above.

 

Sodium – Manufacturers add sodium as a preservative and flavor enhancer. The healthiest soups contain 360 – 600 milligrams of sodium per serving, but one cup of canned soup can contain 800 or more milligrams of sodium! Since a typical can holds at least two cups, a bowl of soup may pack a day’s worth of salt.

 

Fat – A one-cup serving of a cream-based canned soup may contain 7 grams of fat,. Worse yet, the fat in these soups tends to be saturated fat, which is known to raise total blood cholesterol levels and low-density lipoprotein (LDL) cholesterol levels.

 

Bisphenol A (or BPA) is a component of the liner used in some cans. This chemical has been associated with reproductive abnormalities and a heightened risk of certain cancers. BPA can leech from the liner into the food.

 

What are the benefits of homemade soup?

 

  • Gives you complete control over the ingredients and how you prepare them.

  • May save you money compared to canned soup.

  • You can cook a large batch of soup, then freeze small portions for meals that you can heat quickly.

  • Choose broth instead of cream for less fat

  • Broth-based soups are typically much lower in fat, but if you still love the taste of “creamy” soup, there are several healthy alternatives. For instance, add extra pureed vegetables, such as potatoes, squash, and beets to the broth. Evaporated milk and even low-fat or fat-free plain yogurt are also great substitutes for cream.

  • Lemon juice and vinegar will brighten the flavor of your soup without adding sodium.

  • Herbs add flavor, antioxidants, and vitamins.

 

These are my own tips:

 

I saute onions, garlic, celery, and carrot (add mushrooms and bell peppers if you like) I use this as soup starter for all my soups. If I think I will be making another soup within a few days; I make double what I will use in preparing the current soup, and refrigerate half of the starter for making another kind of soup later in the week.

 

I use bouillon for flavor; and since it has salt; I add very little salt and taste frequently for adding just the right amount. Sometimes use just a little season salt instead of table salt. I usually use Himalayan Pink Salt, which is said to be healthier than regular table salt, because of it’s mineral content.

 

I use herbs for flavor, allowing for less salt, etc.

 

I use garlic and onion powder for seasoning to better control salt content.

 

I use fresh or frozen vegetables mostly, instead of canned. However, I do use chopped tomatoes, when tomatoes aren’t in season; and canned beans.

 

I often make extra, and freeze meal size portions for quick preparation, at a later date.

 

 

Soups:

 

If I’m dieting; or want to eat light; I like to make a simple celery soup or cabbage soup.

 

Celery soup:

 

Soup Greens, Celery, Vegetables, Food

 

(Starter used for all soups)

1 to 2 cups celery (cut very small)
1 cup onion (cut very small)
1/2 cup carrots (cut very small)
1 green bell pepper (cut very small)
2 teaspoons minced garlic

4 cups of water
Powdered chicken bouillon to taste
1 can of diced tomatoes
1 teaspoon oregano
salt and pepper to taste
dash of hot sauce
1/2 teaspoon of mustard (if desired)

 

Saute onions, peppers, carrots, celery and garlic in a pan with coconut oil (my choice) olive oil, or canola oil until vegetables are glassy. Then add water, bouillon, tomatoes, oregano, salt, pepper and hot sauce.

Cook over medium heat until soup reaches the desired consistency. I like to cook mine for at least an hour, and add water if I need too.

 

 

Cabbage soup

 

Cabbage, Vegetable, Plant, Food, Healthy

 

My cabbage soup is pretty much the same as the celery soup; except it has 1/2 a head of cabbage and less celery.  I cook the cabbage in the water and bouillon until wilted, then combine ingredients.

Note:  The two soups may be combined to make a delicious cabbage and celery soup.

 

My version of minestrone soup

Minestrone, Soup, Vegetable Soup

Soup starter as above
Powdered beef bouillon to taste
1/2 cup of couscous
1/4  to 1/2 head of cabbage
1 can of cut green beans
1 can of black beans
1 can chicken bouillon
2 to 3 cups of water
Teaspoon of parsley
Teaspoon of oregano
1/2 teaspoon of turmeric
Salt and pepper to taste

Shake of garlic powder

Shake of onion powder

 

 

Prepare starter as above until vegetables are glassy, then add water, bouillon, and couscous and cook until al dente. Then add cabbage. Cook over medium heat until cabbage wilts. Add the remaining ingredients and continue cooking until soup reaches desired consistency and flavor. I love to cook mine a long time, if I have the time.

 

 

I love mushroom soup. I know. Creamy soups are more fattening; but they are so good and satisfying. I never thought of making my own mushroom soup until I tasted some homemade at a restaurant. It was so much better than the canned version. So I started making my own.

 

Mushroom soup.

 

Food, Food Amp Drink, Meal, Eating

 

Soup starter as above.
Small box of fresh mushrooms (chopped) (Canned may be substituted)
1 can of skimmed evaporated milk
2 cups of water
2 teaspoons chicken bouillon
1 tablespoon of butter
Shake of garlic powder
Shake of onion powder
Teaspoon of oregano
1/2 teaspoon of mustard (if desired)
Salt and pepper to taste

 

Prepare soup starter as above. When vegetables turn glassy, add butter and mushrooms and cook a little while longer. Then add remaining ingredients, and cook until soup is done. This soup must be watched closer and cooked at a little lower heat because it has a tendency to scorch. If it does, it is ruined.

Note: If you like the consistency of the canned mushroom soup; you can let it cool and blend in a blender for the creamy consistency. I like the chunky better myself.

 

Okay, I know cheese is fattening; but it tastes so good and goes so well with broccoli. And so I love to indulge in some broccoli cheese soup sometimes. It is such a great comfort soup.

 

Broccoli Cheese Soup

 

Broccoli, Green, Young And Vivacious

 

Soup starter from above
2 cups water
1 teaspoon powdered chicken bouillon
1 can of skimmed evaporated milk
1 tablespoon of butter
Fresh or frozen broccoli chopped
Shake of garlic powder
Shake of onion powder
Teaspoon of oregano
Salt and pepper to taste
Shake of hot sauce
Shredded Sharp or American cheese to taste (I prefer sharp) At least half a cup for flavor.

 

Prepare soup starter as above. Steam broccoli in a small amount of water with the butter and some salt and pepper. Add to starter, add remaining ingredients (except for cheese) and cook until flavor is blended thoroughly. Add cheese, stir in, and cook over low heat until melted. Watch carefully, because this soup will scorch easily.

 

Everybody’s favorite is homemade chicken noodle soup. I also like chicken rice soup.

 

Chicken Noodle or Chicken Rice Soup

 

Soup, Chicken Soup, Eat, Food, Court

 

Soup starter from above
4 cups of water
2 tablespoons of chicken bouillon
2 cups of diced cooked chicken

Noodles or rice
1/2 cup V8 juice for flavor
Shake or two of hot sauce
Shake of onion powder
Shake of garlic powder
Salt and pepper to taste

 

Prepare soup starter as above. Boil boneless chicken breast in water with bouillon and salt and pepper. When it is cooked through, remove from water, cool and cut in to chunks. Use the bouillon water to cook noodles or rice al dente. Brown the chicken chunks in butter or a little oil. Combine all ingredients together and cook over medium heat until flavors are blended, and noodles or rice is well done.

 

These recipes are my own. That’s why I called this post, “DIY (do it yourself) homemade soups are delicious and healthy”. I don’t really measure, so I just guessed.

 

Have fun with them. Add or subtract ingredients to your own taste. It is easier than you think. And homemade soups taste better and are better for your health. I hope you enjoy making and eating them.

 

You can’t really mess these soups up, unless you burn them. There’s not much you can do once that burned taste gets through them. Just add salt sparingly and taste often. Be aware that bouillon adds salt and so do canned tomatoes or broths.

 

I have a lot of other soup recipes; but I will save for them for another post. I love the fresh homemade tomato soup, that I make, when I have an abundance of tomatoes in season. It is so much better than the canned! Check back when they are in season. I hope to post my tomato soup recipe mid summer. I may post some cold soup recipes,too. And a good beef vegetable soup to use your fresh garden produce.

 

Thank you for reading. Please feel free to share your thoughts in the comment section. If you have a favorite DIY homemade soup, please share with us.

 

At your service,

Jeannie

 

https://www.wealthyaffiliate.com?a_aid=47e7b7c8

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12 thoughts on “DIY Homemade Soups Are Delicious and Healthy

  1. Jean this is wonderful! I had ‘forgotten’ how to make soup, while under some circumstances under which I was not cooking! You are getting me started again! I definitely do not want any BPA in my diet! I like your tips and will put them into practice. These recipes sound wonderful!

    One thing I could mention for others who may suffer from a similar food intolerance as mine: Find the bouillon, Better Than Bouillon, without the Maltodextrin in it. There are varied options of this brand. Some have the Maltodextrin, the other beef and chicken options do not. I am uncomfortable when I ingest this malt / barley product.

    Thanks, I am bookmarking your site for watching recipes, etc.!

    Lynne

    • Hi Lynne.

      I’m pleased you found my post interesting. Thank you for commenting so kindly. I’m glad you will start cooking again. It takes some time but it is so satisfying and delicious. I hope the soups turn out well for you. As I said, I just play it by ear. I don’t really measure; so I had to just guess at measurements. Don’t be afraid to play around with ingredients and make them your own. 🙂

      Thank you for mentioning this better bouillon. I had never heard of it. I must look it up. I am all for eating healthy and natural.

      Jeannie

      Have a wonderful day! Come back again soon. I love company.

      Jeannie

    • Hi Amy.

      Thanks for stopping by and commenting. Hey, parsnip sounds good. I hope I have encouraged people to play around with ingredients. I use different spices from time to time; but couldn’t remember what and where; so mostly I didn’t include them. I also use vinegar, mustard, maybe even horseradish. Dried bouillon can be replaced with broth you make yourself to be even more healthy.

      I hope you come by again soon. My door is always open and I love company.

      Jeannie

  2. These soups sound delicious and less sodium is very important. In fact, I believe this is one of the biggest problems with canned soups… or pretty much canned anything.
    Thanks for sharing these recipes and I look forward to trying them out.

    • If you do try them, would you let us know? And let us know what you changed; if anything. I think it is good if everyone changes the recipe a little to suit their own tastes. It is fun to play around with spices to get a taste we really like.

      Thanks for stopping by and commenting, Damien. Come back again soon. My door is always open.

      Jeannie

  3. Hi Jean
    Just reading these recipes started to make my mouth salivate..

    They sound so delicious and as you mentioned it’s always best to use Natural ingredients as opposed to the canned counterparts.

    I am a vegetarian.The mushroom and broccoli cheese soup sounds amazing.I have bookmarked your site.

    Will try my hand at the mushroom one first.Will definitely let you know how it goes…

    Regards
    Roopesh

    • Thanks for reading and replying. I hope they turn out good for you. As I said. I don’t really measure so I just guessed. I tend to put more spices in too; but since I wasn’t sure I just let them out. It’s best to play with it til you get the flavor you want.

      Yes, please let me know how they turn out and if you tweeked tem. I love the mushroom. You can put cheese in it or top with cheese. I like to eat my cheese on the side with pickles or olives. 🙂

      Please come back again. I love company.

      Jeannie

    • Sounds like you should go make some. Lol. I love making homemade soup. People think it’s really hard and time consuming; and it does take more time than opening a can; but it is worth it.

      Thanks for stopping by. I hope you come back soon. My door is always open.

      Jeannie

  4. This is a great article about home made soups. They really do taste much better than your store bought ones.

    I am not much of a vegetable person, so I would probably be eating the chicken noodle soup 🙂

    What would you say is some of your favorite soups you make?

    • Hi Michael.

      I know I shouldn’t but I like creamy soups or soup with cheese; But I really like homemade tomato soup. I guess I like them all. 🙂

      Thank you for stopping by and commenting.

      Jeannie

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