Amy’s makes wonderful soups. A can poured into a Pyrex bowl, a cup of Minute Brown Rice, and a red delicious apple is the meal du jour in my wife’s lunch pack at least once a week. And my 20-year-old son often turns to a selection of Amy’s chili he keeps in his cupboard for a quick meal at college.

Butternut squash, legume and bean soups of all stripes, plus the addition of small quantities of meat, add a kick of savory without killing the diet.

For me, such soups bring back wonderful childhood memories of recipes originally created in the kitchens of my parents and grandparents over wood-burning stoves during times of scarcity and, all too often, war. Meals that once represented comfort and safety for them, came to me filled with stories of family and love, that now add endless flavor to these simple meals. Bonus: comfort foods heavy on comforting memories, but not on calories!

Another key point: it is my food of choice for having to head-out to pick-up a kiddo and go to after-school activities then come home to eat. Put a pot on the stove at noon, let everything simmer, and then food when I get home. Soup!

Thanks!

I wrote an article on soup recently that you might find interesting:
21 tips on enjoying the art of soup

Metroknow

I wrote an article on soup recently that you might find interesting:
21 tips on enjoying the art of soup

Metroknow