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Winter Soups and Stews

January 16, 2018 by Catherine Atchison, Registered Dietitian

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Winter Soups and Stews

We’ve passed winter solstice and the start of the new year. Now I’m looking forward to longer days!

In the meantime, and to help me appreciate the seasons, I enjoy soups and stews to warm me up and feel cozy.

One of the things I love about soups and stews is the variety of flavours and textures they offer, from spicy to creamy and chunky. I like to add or substitute plant-based sources of protein like beans, lentils and tofu for some or all of the meat or poultry in my recipes. I also use leftover vegetables and even bits of vegetables from the fridge, like the last piece of broccoli or the handful of spinach that didn’t make into a salad.

Some soup and stew recipes are high in sodium. To help reduce sodium, I use reduced sodium or ‘no salt added’ broth, canned tomatoes and canned lentils and beans.

I recently looked for new recipes to add to my favorites. Here are some options I’m going to try:

Which ones will you want you to try?

I double the recipe sometimes so that I have leftovers. Many soups and stews are just as good or better the next day. They’re excellent for a quick supper or hot lunch at work or school. You can even freeze the extra amounts to heat up at a later date.

Are soups and stews on your winter menu?

Photo credit: Cookspiration

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