By Sara Butler
If there’s one good thing about fall and winter, it’s soup. It tastes good, it’s warming, and it’s soothing -- what’s not to love? Well, it turns out there are several things in soup not to love. Many soups can be full of saturated fat, sodium, and MSG. Yes, some soups can be soothing but not great for your overall health and wellness. Here are some of the worst soup ingredients that you should avoid.
Heavy Cream
Heavy cream creates an inviting texture for soups but that’s where its positive contributions end. Soups that are cream based are often full of fat and calories. It’s best to choose soups and recipes for soups you make at home that have broth as a base. Just make sure to keep an eye on the sodium!
Juice
You may not think of juice as an ingredient for soup, but there are plenty of soups that use fruit juices to raise their flavor profiles. Fruit juice is often full of sugar and calories, so it’s not a great addition to the soup.
Turkey Bacon
Bacon makes a soup taste good -- there’s really no denying it. But if you think you’re helping to make a soup healthier by using turkey bacon instead of regular bacon, then you might want to rethink it. Turkey bacon, while lower in saturated fat and calories, has a lot more sodium. If you have high blood pressure, then that’s a no-no. You’re actually better off with regular bacon in this case because it has monounsaturated fats as well as more protein than turkey bacon. Just be careful how much you add -- you don’t want to pig out.
Cheese
Most soups already tip the scales when it comes to fat and salt but adding cheese will only make that worse. Cheese-based soups are definitely not good for your health since a small bowl can have more than its fair share of fat and calories.
Croutons
Sometimes it’s nice to add a little crunch to your soup in the form of croutons, but it’s probably not a good idea. Croutons usually lack any fiber or whole grains and only add calories to your soup. Plus, they’re high in sodium. So, skip the crouton and have a slice of homemade whole grain bread with your soup instead.
Soup can be a healthy and satisfying meal as long as you steer clear of the pitfalls!
To learn more about your health, wellness, and fitness, see your local chiropractor at The Joint Chiropractic in Memphis, Tenn.
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FAQs
The Worst Things to Put in Your Soup
- By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
- Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
- Juice. ...
- Turkey Bacon. ...
- Cheese. ...
- Croutons.
What vegetables can you not put in soup? ›
Foods in the Brassica family, such as collards, are too strong for stock/broth and can impart a bitter taste.
Can you boil bacteria out of soup? ›
To be completely safe, you'll have to boil the soup vigorously for 10 minutes. Doing this will not only kill off any active bacteria, it will also inactivate -- but not destroy -- botulinum spores.
What is an unhealthy soup? ›
The worst soups are the ones that are cream-based or even cheese-based. These start with a heavy dose of fat that can be compared to the amount in a dessert. Whatever the nutritional value of the other ingredients—from clams and lobster to broccoli and mushroom—it's compromised by the decadence of the base.
What is the secret ingredient in soup? ›
It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.
What vegetables are not good for broth? ›
7 Vegetables to Avoid Adding to Vegetable Stock
Leafy green parts of carrots and celery. 2. Brassicas, including cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, collard greens, kohlrabi, and kale.
Why add celery to soup? ›
But once those vegetables are exhausted, they're strained and switched out for a fresh set of thinly sliced celery and carrot. These are added for the final 4–5 minutes of cooking so that they're tender but nowhere near mushy. You get the sweet luxury of long-cooked vegetables and the freshness of crisp-tender ones.
What is the most important ingredient in soup? ›
For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.
Is 5 day old soup ok to eat? ›
For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup set at room temperature for more than TWO hours. Don't put a large pot of hot soup directly into your refrigerator.
Why put a stone in soup? ›
One story about the origin of the term stone soup is that during the US's Great Depression, families unable to put food on the table every day simply placed a porous rock in the stock pot on days when there was food - and subsequently flavour - to absorb.
Myth: If you let food sit out more than 2 hours, you can make it safe by reheating it really hot. Fact: Some bacteria, such as staphylococcus (staph) and Bacillus cereus, produce toxins not destroyed by high cooking temperatures.
What not to do when making soup? ›
The 7 Biggest Mistakes You Make Cooking Soup
- Boiling instead of simmering. You want a small bubble or two to rise to the surface of the liquid every few seconds. ...
- Not using enough salt. ...
- Ignoring water. ...
- Overcooking the vegetables. ...
- Adding tomatoes at the beginning. ...
- Neglecting to garnish. ...
- Not trying a pressure cooker.
What gives soup more flavor? ›
"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.
How can I deepen my soup flavor? ›
Vinegar – A spoonful of vinegar is a quick fix when you find yourself with a bowl of dull, flat-tasting soup. Just a small amount of acid will brighten up the flavors. 2. Soy Sauce – Soy sauce is another item that's ideal for brightening up and adding depth of flavor to an otherwise dull soup.
What mistakes do cooks do when cooking soup? ›
The 7 Biggest Mistakes You Make Cooking Soup
- Boiling instead of simmering. You want a small bubble or two to rise to the surface of the liquid every few seconds. ...
- Not using enough salt. ...
- Ignoring water. ...
- Overcooking the vegetables. ...
- Adding tomatoes at the beginning. ...
- Neglecting to garnish. ...
- Not trying a pressure cooker.
What are the rules for eating soup? ›
Soups are not to be blown. If the soup is hot, patiently wait 1-2 minutes, and then fill the spoon, skimming from the top of the soup. Clear soups, broths and heartier soups are eaten by placing the spoon point first in the mouth. No slurping allowed.
Can you put anything in soup? ›
You can use just about anything. The nice thing about soup, aside from the fact that it's warm and cozy and just about all I want to eat during the winter, is that you can make the dish with pretty much anything.
What vegetables should not go in stock? ›
Beet roots and onion skins should also be avoided, unless you don't mind your stock turning red or brown. Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.