{"id":4613,"date":"2008-01-17T15:34:35","date_gmt":"2008-01-17T21:34:35","guid":{"rendered":"http:\/\/nutritionknowhow.org\/wordpress\/?p=133"},"modified":"2013-08-26T17:32:20","modified_gmt":"2013-08-26T17:32:20","slug":"soup-up-your-winter","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/b\/soup-up-your-winter\/","title":{"rendered":"Soup Up Your Winter"},"content":{"rendered":"

Frigid winter nights require something warm and filling for dinner.\u00a0 What better comfort food than soup!\u00a0 Homemade soup can be very easy to make, and usually doesn’t take much time.\u00a0 You can save money by using less expensive cuts of meat, because they are going to tenderize as they cook.\u00a0 They can be very nutritious–filled with lots of vegetables.\u00a0 Soup can be a time saver also.\u00a0 You can make a big batch and freeze some for future meals.<\/p>\n

There are so many varieties of soup that it’s hard not to find one you like.\u00a0 You need to start with a liquid of some sort.\u00a0 Broth, bullion cubes, tomato juice, water from vegetable cooking, milk-any of these will do.\u00a0 Then you usually need a protein item, and this could be meat, fish, milk or cheese, beans or lentils, or soy.\u00a0 Next, pick out a filler, like vegetables, pasta, rice, lentils, barley or noodles.\u00a0 Finally, add seasoning to taste, like herbs, spices, wine, and flavored vinegars.\u00a0 Let the pot simmer for awhile, and voila!\u00a0 Soup is on!\u00a0 Add a crusty roll or grilled sandwich, and you are ready to sit down to a yummy meal.\u00a0 Many soups taste better the second day, so make it the day before, and reheat it for lunch or dinner.<\/p>\n

As always, keep food safety in mind when making soups.\u00a0 Keep foods cold or hot.\u00a0 Do not cross contaminate foods by using different cutting boards, and wash your hands often.\u00a0 Finally, cool down your soup quickly by placing it in smaller containers or placing it in an ice bath.\u00a0 It needs to get below 41 degrees F within four hours to be safe to eat again.\u00a0 Here is a simple soup recipe to add to your file.\u00a0 Give it a try tonight!<\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mom’s Quick and Easy Vegetable Soup\"Shrimp<\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a01 (46 ounce) can tomato juice<\/p>\n

1 bag of frozen vegetables<\/p>\n

1 teaspoon Italian Seasoning<\/p>\n

Heat thoroughly to 165 degrees F and eat.\u00a0 You can add anything to this and jazz it up.\u00a0 Meat, pasta, rice, potatoes, garlic, etc…\u00a0\u00a0 Your imagination is your only limitation.<\/p>\n","protected":false},"excerpt":{"rendered":"

Frigid winter nights require something warm and filling for dinner.\u00a0 What better comfort food than soup!\u00a0 Homemade soup can be very easy to make, and usually doesn’t take much time.\u00a0 You can save money by using less expensive cuts of meat, because they are going to tenderize as they cook.\u00a0 They can be very nutritious–filled with lots of vegetables.\u00a0 Soup Continue Reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":5280,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[44,55],"tags":[],"class_list":["post-4613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-b","category-c","cat-44-id","cat-55-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2008\/01\/soup-class-036.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4613"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=4613"}],"version-history":[{"count":4,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4613\/revisions"}],"predecessor-version":[{"id":8912,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4613\/revisions\/8912"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/5280"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=4613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=4613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=4613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}