The weather should not be the deciding factor for choosing to enjoy a warm bowl of soup. Over the past ten years I have found soup to hit the spot in all weather seasons.

Often times I break my daily fast with a hearty bowl of soup, filled with vegetables and/or apples. Making your own personalized soup is much more preferable than canned soup that may contain the chemical BPA, as well as be high in sodium.

Soup makes vegetables taste really good because they are not overcooked. A study published in “The Journal of Nutritional Biochemistry” in March 2006 found that eating gazpacho every day for two weeks helped increase vitamin C levels in study participants.

Ready-to-serve vegetable soup and chicken noodle soup each have roughly 50% of the daily value for vitamin A and more than 10% of the daily value for selenium and potassium.

I am always amazed just how filling a modest bowl of soup can be. While writing this brief I paused for breakfast and made me a bowl consisting of a 20¢ Nissin Top Ramen (soy sauce flavored) with a chopped Fuji apple (69¢ a pound-about 1% protein), turmeric spice, crushed peppers and a 5 gram pack of roasted seaweed (1 gram protein and costs roughly 33¢ from the 99¢ Store).

There is a term called ‘Energy Density’ and soups that are broth-based are low in energy density, which means they have relatively few calories per gram. Low energy density meals assist the body to fill up with fewer calories, making it easier to lose weight.

Cream-based soups can be high in fat and calories in comparison to broth-based soups. For example, New England clam chowder has 201 calories and 10 grams of fat per cup, compared to 90 calories and 0.8 gram of fat in vegetable soup.  Beware that canned soups are one of the major sources of sodium in the American diet and the chemicals in the can contribute to heart disease and diabetes.  Even reduced-sodium soups can have almost 20% of the daily value for sodium.

Making and eating soup will bring on a fresh taste and easy living lifestyle.


Spirit Dean