After listening to Dr Furhman I learned to make any soup even healthier with a nutritious soup base. You can make any soup more nutritious by adding phytonutrients that will keep your immune system strong. Plant foods like garlic, carrots,tomatoes, sweet potatoes, broccoli, and dark leafy greens like kale (or mustard or turnip greens) pack a nutritious phytonutrient wallop.
Fuhrman made the following chart so you can choose the food with the highest nutrition value.
I usually add chopped garlic, onion, celery, and carrots to almost any soup to make it more nutritious and hardy. I make a huge pot and freeze batches.
To get the most from all the nutrient-dense foods added to your healthy soup, try simmering slowly on your stove top on low heat, avoiding boiling. High heats will destroy your soups nourishing potential.
Do you add ham to bean soups? I make slit pea soup and bean soups with a smoked turkey leg instead of ham (read why you NEVER eat pork here). The turkey falls off the bone and taste just like ham (pork doesn’t have much flavor anyway its the smoking that has the flavor). I have served this to company many times and its always a huge hit.
In this video Dr. Joel Fuhrman gives more ideas for nutritious soups.