Soups are wonderfully versatile and easy to make, and the combinations of ingredients and flavors are endless. They are a great way to boost your intake of vegetables, legumes, and whole grains, and when you make soups at home you control the sodium level, which tends to be high in canned and packaged varieties. Better […]
To continue reading this article or issue you must be a paid subscriber
Subscribe to Tufts Health & Nutrition
Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge.
Subscribe today and save 36% off the regular rate!