A new generation of soups is stirring
up all sorts of healthy benefits and
shedding the sodium and calories
that can weigh things down.
Soup has a long-running reputation for being healthful. Today, chefs are one-upping its good-for-you attributes with powerhouse ingredients like whole grains and a greater variety of fresh vegetables than ever. Traditionally indulgent soups are getting makeovers with an innovative switch of ingredients here, a clever substitution there. Light but Right Senior Executive Chef Richard Johnson and Registered Dietitian Rose Prissel, RD, LD, both of the Mayo Clinic in Rochester, MN, have been ...
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