The charm of soup to me is that it is a meditative type of food; how can you rush eating soup when it's hot? The last thing anyone wants to do is burn their mouth...
So with the beginning of the cold season, I welcome back hot and savory soups! Not only are these recipes packed with nutrition, but they're easy to make, very filling and you won't feel guilty bringing on the second serving.
In my pint-sized kitchen (and in most New York City apartments) storage is a daily challenge. There is always a question of, "will I have room for this?" when it comes to buying kitchen staples or larger quantities of ingredients. Regardless, during the prime soup season I recommend keeping the following on hand as these ingredients show up often in winter recipes.
WINTER SEASON INGREDIENT ESSENTIALS:
-Carrots, organic (there is undoubtably a tastable difference!)
-Onions (also very handy for boosting immunity during flu season)
-Garlic (along the same lines as onions when it comes to fighting off bugs!)
-Veggie, chicken and/or beef broth, preferably low-sodium, soy-free and organic
-Canned or dry beans (chills, classic minestrone, split pea...oh the possibilities!)