By Julie Harrington, RDN

Warm, filling, flavor-packed soups are comforting on a chilly fall day. Skip canned soups that are packed with sodium and other hard-to-pronounce ingredients, and try one of these simple, delicious, and nutritious recipes. Each pot simmers with good-for-you ingredients with nutrients, keeping your immune system strong heading into the winter months.  For more recipes, check out our meal plans.

Curried Butternut Squash Soup

Game Day Chili

Vegetable Taco Soup

Silky Zucchini Soup

Cook once, eat all week! Leftover soup can last in the refrigerator for three days and up to one month in the freezer. Follow these steps to store soups for later use.

  1. Refrigerators and freezers cannot cool soups quickly enough for food safety protocols. Speed up the cooling process by placing the pot of soup in a bath of ice water in the sink. Stir soup to help release the heat.
  2. Label and date large ziplock plastic bags. To help pour soup in the bag, place bag in the bowl and cuff the bag over the edges. Ladle soup into each bag, let out excess air and seal.
  3. Lay bags flat in a single layer in the freezer. When completely frozen, stack bags to save space in the freezer.
  4. Thaw overnight in the refrigerator. Reheat over medium-low heat, stirring occasionally.