Boil your own soup broth
A simple vegetable stock can add flavor to rice and quinoa, baked chicken and, of course, soup. By making it yourself, you are in charge of the flavor and sodium content.
For a standard stock, chop up a few potatoes, carrots, celery, onion, and season with herbs and spices. Bring everything to a boil in a large pot filled with 10 to 15 cups of water and then let it simmer on low heat. Tsakos will save leftover vegetables, like the end of a head of lettuce or the stem of a green pepper, and store it in the freezer until she has enough to throw in a pot. It’s a way to recycle your vegetables and it still has lots of nutritional value, she says.
To store: Measure your broth into one- or two-cup containers, so you always know how much you’re grabbing from the freezer. Use ice cube trays to store for smaller meals.