CookingLight diet CookingLight diet
Becky Luigart-Stayner

All the world loves a good soup―especially if it doesn't take an eternity to make.

Cooking Light
August 15, 2008

Everyone knows chicken soup is good for the soul, not to mention good for getting over a cold. For that matter, though, most every kind of soup renews and soothes us. It seems to be true the world over, which is why we've searched around the globe for a week's worth of quick, tasty, and satisfying liquid meals, from Canadian Cheese Soup With Pumpernickel Croutons to Provençale Shellfish Stew.

These jet-set soups can be on the table in a flash, too. Because they use convenience products such as high-quality canned vegetables and broths, there's no need for these one-pot recipes to simmer for hours on the stove. Yet there's no loss of flavor or richness; all these recipes retain the character and taste of more time-consuming homemade versions. When a hot bowl of soup is just what you want―and you want it tonight―you'll find everything you need right here.

Freezing tips: All of these soups freeze well for up to two months. Pour them into airtight containers, leaving enough room for expansion (about 1 to 2 inches at the top of each container). To reheat, thaw in the refrigerator, and place the contents in a saucepan over low heat, adding some water or chicken broth, if necessary.

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