If I am not cooking a full meal for my family of four, I struggle with what to prepare. I am sure many of you can relate. Packing my lunch for work each day is the most difficult. Often I keep crackers and peanut butter or an instant cup of soup in my desk and eat that for lunch. When I see co-workers eating delicious lunches made at home, I wish I could plan and prepare better to do that as well. Not only are my lunches often not very appetizing or filling, but the soup especially, is lacking in nutritional value and has extremely high sodium, with more than half of what an adult is recommended to intake daily in just that one cup of soup.
Now that it is winter time and it has been pretty cold, I have wanted to eat soup more than ever at meal time. Instead of grabbing an instant cup of soup I decided to try some new recipes for homemade soup. One of those is a make your own instant noodle soup and store in a mason jar for freezing or easy transportation to work in a single serving. I have also tried making a large pot at home and splitting it into several mason jars for freezing and use at a later date. By making my own soups for lunch I am able to add more vegetables and less sodium for a healthier meal.
Bethany Clapper, Director of Development & Marketing and Mother of Two