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Winter Soups.

Nothing cheers you up on a gloomy winter day like a bowl of warm, delicious soup. It's easy to open a can, dump the soup in a pot, and heat it. But canned soups are usually high in sodium, and we know that too much salt isn't good for us. Plus, canned soups often don't have that special, homemade flavor.

Here are two simple soup recipes that start with low-sodium canned soup and let you add other ingredients. If you're in a hurry, use leftovers to make alphabet-chicken soup. If you have a bit more time, you can try hearty vegetable soup. Both soups are perfect for lunch, dinner, or a snack. (Some people even eat soup for breakfast!)

Ask an adult to join in the fun!

Alphabet-Chicken Soup

4 cans of low sodium chicken broth
(totalling about 64 ounces--don't use
concentrated soup)
1/4 cup diced onion
1/4 cup alphabet noodles
1 cup cooked chicken, diced
1/2 cup sliced cooked carrots
1/2 cup cooked green beans or peas
1/4 cup cooked corn


1. Bring the broth to a boil.

2. Add the onion and the noodles; turn the heat down and simmer for 10 minutes.

3. Add the chicken and the vegetables. Heat the soup for about 5 more minutes.

Hearty Vegetable Soup
1 can low-sodium tomato soup
2 cans water
5 low-sodium beef bouillon cubes
2 carrots
2 small potatoes
4 stalks celery
1 small onion
1/4 cup chopped cabbage
1 cup peas
1 cup corn


1. Wash and peel carrots and potatoes.

2. Cut the carrots, potatoes, celery, and onion into small pieces.

3. In a large pot, heat the soup, water, and bouillon cubes.

4. Add all the vegetables.

5. Cover and simmer for about one hour.
COPYRIGHT 1999 Benjamin Franklin Literary & Medical Society, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1999 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Children's Digest
Article Type:Brief Article
Date:Jan 1, 1999
Previous Article:The Young Snowboarder.
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