January is National Soup Month and Registered Dietitian Shanthi Appelo from Blue Cross Blue Shield of Michigan highlighted that Americans consume more than 10 billion bowls of soup each year.
Soup is not just a winter staple; it is also considered a nutritious solution for busy days or when motivation runs low. Appelo emphasized that knowing how to properly store and reheat soup can enhance its benefits.
Many soups can be prepared in large batches, allowing for easy storage, but there are specific ingredients that should be avoided when freezing, such as dairy products and certain vegetables that lose texture. For optimal freshness, it’s essential to use airtight containers and label them with dates as well.
During the segment, Appelo demonstrated two recipes: Chicken meatball pho soup and a Michigan staple, Chicken, lemon, rice soup.