eight On the spot Pot Soup Recipes That Are More healthy Than Canned, and Practically as Quick

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There are countless occasions when a warm soup is in order, and the return of cool temperatures is just one of them. If you’re catching a cold, having a bad day, or need a little extra self-care, that’s a cause for soup no matter what the weather is like outside.

However, like other packaged foods, ready-made soups tend to be less healthy than homemade ones. Instant ramen is a budget favorite, but not very nutritious on its own. Canned soups have been criticized for the presence of bisphenol A (BPA), a chemical used in can liners that leaches into the food inside. While the Can Manufacturers Institute reports that about 95 percent of canned foods no longer contain BPA, according to the Environmental Working Group, it’s unclear if what’s been used to replace the substance is better.

Canned soups are also often high in sodium and fat, according to the Institute of Food Technologists. The American Heart Association includes soup on its “Salty Six” list, noting that a cup of canned soup can contain up to 830 milligrams of sodium — more than a third of the recommended daily allowance.

“Typically, calories, fat, sugar and salt are added to a prepared soup,” says Roxana Ehsani, RDN, a spokeswoman for the Academy of Nutrition and Dietetics. “But when we cook at home, we can reduce those amounts by choosing healthier ingredients.”

If you think making your own soup from scratch is too difficult and time-consuming, maybe it’s time to explore making soups in an electric pressure cooker like the Instant Pot. “You can use it to quickly prepare nutritious foods like beans,” says Ehsani. The recipes below make flavorful, comforting homemade soups easy enough for any night of the week. Use broth or low-sodium broth to keep sodium levels under control.

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