There is nothing better at the end of a long, cool day than a bowl of hot, homemade soup for dinner. For a while, I relied on canned and pre-packaged soups, but then I realized just how much extra (and unwanted) sodium these foods were adding to my diet. Since then, I’ve learned how to make a lot of great soups that don’t take long to prepare. Most importantly, they are easy to make and are very healthy.

Serves 8 to 10

Ingredients

¼ cup olive oil

1 large onion, finely chopped

4 garlic cloves, minced

2 ½ lbs. russet potatoes (about 5), peeled and cut into small cubes

8 cups vegetable broth

¾ lb. kale, stems removed and thinly sliced

salt and pepper, to taste

Directions

1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and garlic, cooking for about 4 minutes, until the onion is translucent.

2. Add the potatoes and broth. Bring this to a boil, and then reduce it to a simmer. Cook, covered, until the potatoes are soft (about 15 minutes).

3. Remove the soup from heat, and puree with a hand held blender. Return the soup to the stove. Add the kale, and simmer for another 5 minutes. Serve.

Creamy Tomato Soup

Serves 6 to 8

Ingredients

2 tbs. unsalted butter

1 medium onion, finely chopped

4 cloves garlic (more or less, to suit your tastes)

3 cans crushed tomatoes

5 cups vegetable broth

1 tsp. oregano

½ to 1 cup half and half

salt and pepper, to taste

Directions

1. Melt the butter n a saucepan over medium-low heat. Add the onion and garlic, cooking for about six minutes.

2. Add the tomatoes, broth, and oregano. Bring the mixture to a boil. Reduce the heat, and let the soup simmer until thickened, about 45 minutes.

3. Remove the soup from heat, and puree with a hand blender.

4. Slowly add the half and half, stirring constantly, until it reaches the desired consistency. Salt and pepper to taste.

Jamaican Squash Soup

Serves 4

Ingredients

6 medium scallions, trimmed

6 whole sprigs thyme

1 medium butternut squash (about 2 lbs.), peeled, seeded, and cut into small cubes

3 cups vegetable broth

1 small green pepper

salt and pepper to taste

Directions

1. Tie the scallions and thyme together with some kitchen twine.

2. Place the squash, stock, pepper, and scallion together in a medium saucepan. Bring the mixture to a boil. Reduce the heat to a simmer, and then cook until the squash is tender (about 15 to 20 minutes).

3. Remove the scallion bundle and the pepper, discard both.

4. Puree the soup with a handheld blender before serving.