We need to watch our cholesterol, so I make a large batch of low-cholesterol soup. I start with dried beans, peas, barley and rice, and add several seasonal vegetables and seasonings.
I can keep the soup in a sealed container in the refrigerator for 3-4 days. To serve, I add some cubed cooked chicken breast to a portion and heat it up. This is a quick and easy way to get lunch or dinner on the table during busy weekdays…and it helps us eat healthy. Mary Ann D., Minneapolis, Minnesota