Soups and stews

This time of year is perfect for cooking a big batch of soup or stew on the stove or in the crockpot. The University of Nebraska-Lincoln Extension put together a recipe list of seven healthy soups and stews.

Included soups are:

• Ten minute corn chowder
• Turkey stew
• Turkey or chicken soup
• Italian white bean soup
• Ground beef - corn chili with rice
• Brunswick stew
• Quick chili

Some other tips for healthy soups:

• If you have extra vegetables, throw them in a bag in the freezer. These mixed veggies will come in handy in your next soup or stew.
• Cook extra chicken, beef, or turkey for dinner one night and then use it in a soup the next night.
• Repackage big pots of soup or stew into smaller, shallow containers. This ensures the food will cool safely and be handy for lunch or dinner the next day. It  can take up to 24 hours for a large pot of soup to cool to a safe temperature, so use smaller containers and refrigerate immediately. This could lead to food borne illness if not handled properly.
• If your soup is bland, try using some seasonings. Not sure which ones? MU Extension has information on spices and seasonings.