HealthyFoods Newsletter

Healthy Foods

August 27 2010 Healthy Foods Newsletter

Soup is one of my all-time favourite meals. I make soup at least twice a week. A homemade soup with fresh ingredients is grand, but soup is also a fantastic vehicle for using up leftovers. You can create an entirely new, and delicious, meal from the remains of last night's supper simply by adding some broth and seasonings. This week's recipe uses lots of healthy, fresh vegetables and features basil, one of my favourite herbs.

Vegetable Soup with Basil Recipe
This hearty soup, big on flavour, tastes like it simmered all day, but cooks up in a mere 45 minutes. Toss a salad, slice some bread, and supper is ready!

Fresh herbs can be dried or frozen for longer storage. To dry fresh herbs, tie them in bunches and hang them from the ceiling in a warm, well-ventilated room away from direct sunlight. When they are thoroughly dry, store them in a cool cupboard in dark containers to protect them from the light. To freeze fresh herbs, place the herbs in a single layer on a cookie sheet and set in the freezer. When frozen, remove to freezer bags. Frozen herbs will be limp and rather sad-looking when thawed, but they are still good for use in cooked recipes.

If you have any comments or questions, please visit our community forum all about Healthy Foods. I would love to hear from you!

In good health,

Emmy Lynn, Healthy Foods Editor

One of hundreds of sites at

Unsubscribe from the Healthy Foods Newsletter

Online Newsletter Archive for Healthy Foods Site

Master List of BellaOnline Newsletters

Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map