* Fresh ingredients are best, but some canned or frozen vegetables will work well, such as peas, green beans and corn.
* To reduce the fat content, make the soup the day before, chill and scrape off the fat that rises to the top. If you don't have time to chill the soup, use an unprinted paper towel to soak up oil from the surface.
* Fresh chopped parsley added in the last few minutes of cooking adds a wonderful fresh flavor to soups and stews.
* Always add the vegetables to your soup in the order of the time it takes to cook them. Carrots, onions and potatoes first, zucchini, fresh corn frozen peas, etc. during the last 10 minutes.
* A good way to store your homemade soups - Mason Jars. These work so well because the soup can still be warm when you pack it; no need to wait for it to cool! They also seal well so they’re spill proof.