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5 Easy Steps to Better Soup—No Recipe Required! (Page 4)

3. Add Liquid

3. Add Liquid

And now we get to the "soup" part of soup, a.k.a. the liquid. Broth is the way to go here. It really comes down to flavor preference, but I choose chicken broth or, if I want an even richer flavor, beef broth. For vegetarians, try "no-chicken" broth or vegetable broth. And of course, use homemade broth if you have any stashed away. Pay attention to the sodium content of your broth. "Regular broth" has upward of 700 mg per serving—which is almost half the recommended daily amount if you’re watching your salt. So I usually opt for "reduced-sodium" broths that come in at about 525 mg per serving. If you only have the high-sodium stuff, you can substitute water for half the broth. Start with 4 cups for 4 to 6 servings. Depending on how much vegetables and meat you added, you may need more or less broth. Add enough so everything is submerged by 1/2 to 1 inch of liquid.

Next: 4. Simmer Your Soup »


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