Feeding Your Baby

As you bring that new bundle of joy home, you only want the best, and this includes what we feed them.  For years the debate has been Breastfeed or Formula, but today are there other alternatives?  As parents we want our infant to develop and grow, so you may be looking at healthy, natural, or organic options for feeding your infant, while others may be looking at ways to spend less on store bought formulas.
With the shortages of baby formulas on the market, some parents have turned to the internet for homemade baby formula recipes.  Grandparents and others maybe sharing old family recipes with the new parents to help.  BUT, are these formulas really safe for your infant?  Let’s look at what your infant needs to thrive, grow and be healthy first.

At birth an infant is ready to face the world—ALMOST!  Over the first few weeks, an infant grows and develops in many different ways.  The nutrition they get from breastmilk or formula the first six months gives them the needed nutrients for development.  Breastmilk and Formula are specifically designed meet an infant’s nutritional needs, providing fats for brain development, calories for energy, vitamin D for immune system development and iron for hemoglobin production.  After six months, adding in other nutritious foods will complement the infant’s nutrition and continue to aid in growth and development. 

Vitamin D allows our bodies to absorb calcium and phosphorus. An infant’s immune system is not fully developed until 2 to 3 months old.  Although infants can get some antibodies from the placenta at birth and colostrum from breast milk, their immune system must develop and learn to fight off infection.  As Vitamin D works to develop the immune system, it helps their body absorb calcium to use in strengthening growing bones.  Most formulas are fortified with Vitamin D whereas breast fed babies may require a supplement.  Although exposure to sun can give you Vitamin D, most infants need more Vitamin D than the sun can provide.  According to the Dietary Guidelines for Americans 2020-2025, infants under 1 year need 400IU per day whereas, toddlers over 1 year need 600 to 1,000 IU per day.  Approximately 16 ounces of formula or milk will provide 200 IU of Vitamin D. 

Iron gives our hemoglobin strength to carry oxygen throughout our bodies, making our tissues and organs work properly.  Most formulas and cereals are fortified with iron, and recommended for infants through 24 months.  An iron deficiency can cause learning and behavior problems, so adding vitamin C into the diet can insure proper absorption of iron.  Most infants 7 to 12 months old should have 11 mg per day of vitamin C.  One cup of sliced strawberries will you about 97mg of vitamin C. 

For most of us our diet should be low in fats, but for an infant, fats are good!  Fats are important for brain development, fuel for their bodies, building blocks for hormones and to help the body absorb vitamins A, D, E and K.  The brain develops throughout our life, but the first 8 years is a foundation for learning and general health.  It is vital that infants and toddlers get fat in their daily diets, and no fat restrictions for infants under one year.  For toddlers, parents should limit saturated fats only. 

Now that you know what your infant needs, it’s time to look at what options are out there to give them the nutrition needed to grow and develop.  For infants under 1 year, the safest choices are breastmilk, formula or a combination of both.  If you choose only formula, there are several types on the market to fit your baby’s needs.  First have a conversation with your pediatrician, share your thoughts and concerns, and ask for guidance in choosing the best formula for your baby.  Formulas are fortified and designed to work with a baby’s delicate system to absorb all of the nutrients the body needs.  Most babies can handle regular formula that is made from cow’s milk.  However, if needed your baby may use soy or goats milk formula if they develop an allergy or intolerance to cow’s milk formulas.  All animal based formulas contain lactose, whereas plant based formulas like soy do not contain lactose.  Lactose is a carbohydrate (milk sugar) that works in our intestines to absorb calcium, magnesium and phosphorus.  Some babies, like adults have in intolerance or allergy to Lactose and must have a formula without lactose.  In working with your pediatrician, an appropriate formula can be found to give the baby all of its needed nutrients.

So do you still think you can create your own baby formula?  You now know what is needed for your infant to grow and develop, but creating your own baby formula can be risky and compromise the nutrition for your baby.  As stated before, a baby’s system is growing and developing throughout the first year of life, therefore their bodies are not ready for foods we as adults consume.  If you were to compare human milk, cow’s milk and goat’s milk you would see some similarities in the amount of calories and vitamin D.  However, cow’s milk and goat’s milk are higher in protein and calcium. The high amounts of protein are harder on an infant’s kidneys and can cause overload or stress to the kidneys.  Goat’s milk is also deficient in vitamin B12 and Folate. 

When cow’s milk and goat’s milk are created into a baby formula, the manufacturer uses technology to breakdown some of the proteins into a digestible form just for babies.  When you make baby formula at home, you cannot break down all of the proteins into a digestible form for the baby, and thus, their system cannot digest the proteins effectively. 

Food safety concerns also come up with making your own baby formula.  Some parents believe they can simply milk a cow or a goat, add some supplements and give their baby a natural healthy formula.  Not so!  Raw milk, with no pasteurization, is a continuous source of bacterial infections in humans.  Pathogens like listeria, salmonella, brucella, E coli and more have all created life threatening illnesses in adults, children and infants.  Foodborne illness accounts for thousands of illnesses each year, and a baby without a fully developed immune system, can become sick with an infection quickly.  Since the 1920s, milk in the U.S. must be pasteurized for human consumption, since then the number of deaths and foodborne infections associated with raw milk consumption have been highly reduced. 

The modern pasteurization process consists of heating milk to at least 161 degrees F for at least 15 minutes, then rapidly cooling the milk.  At home, it is hard to heat milk to 161 degrees, without bringing it to a boil, and allowing water to evaporate from the milk.  This evaporation simply makes a more concentrated milk that is still not recommended for infants. 

Contamination is also a concern when using raw milk.  The transmission of organisms happens through direct contact with fecal matter, infections like mastitis, bovine diseases like tuberculosis, or environmental contaminates like insects or soiled clothing can create infections at any age.    
Around six months of age, it is recommended that babies start eating solid foods.  For most infants this is a developmental stage, rather than an age.  Babies who start on solid foods must be able to control their head and neck; sit up alone or with support; grasp small objects and bring it to their mouth; and swallow food rather than push it back out onto the chin. At this stage, just like choosing formula, the foods need to be nutritious and healthy with very little additives or sweeteners.  The foods should be easily chewed, and not cause a choking hazard like hot dogs, grapes, nuts or raw carrots.  Some parents may take this time to make their own baby food, which can save some money, but remember, babies have a very sensitive pallet.  When making your own foods, refrain from adding any sugars, seasonings or herbs.  Just the natural food is best.

As your baby grows, they will begin eating more solid foods and less formula or breast milk.  This means that you must make sure they are getting foods high in vitamin D, iron, zinc, and unsaturated fats.  Foods high in zinc (meat, beans, infant cereals) are important for growth and immune function. Feeding healthy foods at this age will start a base for future eating habits.  Encourage foods from all the food groups—grains, fruits and vegetables, dairy, proteins--while avoiding foods or drinks with added sugars or sweeteners.  Plant based “milk” drinks are not a recommended substitution for breast milk or formula for infants or toddlers under age 2.  These drinks generally have a high fat and sugar content with less calcium, but can be consumed occasionally like juice or water. 

Your infant’s nutrition is an important part of their growth and development and as parents we are responsible for creating a healthy foundation to nurture over their life time. If you have questions about your infant/toddlers growth and development, visit with your pediatrician to create a workable eating plan for your family.  Remember, not everything you read on social media or the internet is fact!  For more information on healthy nutrition habits, feeding infants and children, please contact the Lea County Cooperative Extension Service. 

References:
Gavin MD, Mary L. Is Homemade Baby Formula Safe?, KidsHealth.org, February 2021.
American Academy of Pediatrics, Consumption of Raw or Unpasteurized Milk and Milk Products by Pregnant Woman and Children; January 2014
Dietary Guidelines for Americans 2020-2025
National Library of Medicine, Cow’s Milk Substitutes for Children: Nutritional Aspects of Milk from Different Mammalian Species, Special Formula and Plant-Based Beverages, August 2019

4-H At Home- Plant a Plant Person 

 

Summertime Travel Fun

Summertime is filled with lots of family time.  Whether you are traveling by plane, train or automobile, the fun and excitement of the trip can quickly turn boring if there is nothing to do on the way.  Today, most kids are happy to watch movies or their favorite shows through a streaming service, but screen time can only last so long!  What do you do then?  There are lots of fun activities and snacks out there for families to enjoy while traveling.    Here are some suggestions to keep the FUN in the family vacation. 

 Before the Trip Begins: 

·         Purchase a new toy or game just for the vacation.  This could be something that relates to the trip or just a fun toy they have been wanting. 

·         Gather items that can be done while in motion.  Pack a backpack or tote with activities for each child.  Each child, depending on their age, then becomes responsible for his or her fun while on the trip.

·         Check for activities along your route.  Look for things that will interest the whole family, and give the kids some time to stretch their legs.  The vacation will go smoother if you have activities that everyone can join in. 

 While on the Road:   

·         To keep the activity alive in the car, designate a leader to pick and choose games throughout the car trip.  Leaders can change every few miles, when the car stops, or when a timer goes off. 

·         If your children are older, make sure to pack all the accessories that would go with an electronic game, minicomputer, etc. 

·         Do some journaling.  Do you have some budding writers in the group?  Ask each to write or draw their experiences throughout the trip.  Add these to a scrapbook or photo album of the vacation when you return. Add in some washable markers or coloring pencils too.  Stay away from crayons as they can melt!

·         Check out the games section at your local dollar store.  Many popular games can be found in travel editions or with magnets.  Games like tic tack toe or checkers can be great fun, and with the magnets, the game pieces stay in one place. 

·         Playing cards.  Did you know that all the fun games like Go Fish, Crazy Eights, Old Maid can all be played with a regular deck of cards?  Go Fishing for numbers or queens.  The last one to have the joker of the deck is the Old Maid. 

·         For some quiet time, pack a book or add some audio books.  Some audio books for children include a book that they can follow along with the story. 

·         Check with your destination for activities.  For Insistence, each National Park has a Junior Ranger Program.  The kids get a booklet to complete while at the park, simply pick one up at the Visitors Center.  Once you have finished your visit, return the completed sections of the booklet to the Visitor’s Center, and the kids receive a badge.

·         Create your own Vacation Passport.  Add Stickers, Postcards, Stamps, or Flat Pennies to a small journal for the major stops on your trip.   

 

Every road trip must have snacks!  But purchasing the snacks at convenience stores when getting gas can get expensive and eat to your vacation budget.  Snacks should stick close to your family meal plan and include more healthy foods than junk foods.  Get everyone’s input on the snacks, and pack foods that you know your family will eat along the way.  Purchase snacks prepackaged and lots of water.  Sodas and high sugary snacks will only cause upset stomachs and hyper kids. 

 No matter the age of your kids try some of these snack ideas: 

•  Pack portable snacks in a small cooler with un-spillable drinks.
• Individually packaged crackers with cheese or peanut butter, mini rice cakes, cookies, pretzels, fruit rollups or fruit snacks, hard candy, suckers.  Try not to pick anything that will melt in a hot car—like chocolate.
• Fruit like strawberries, grapes, pre-sliced apples, orange slices.
• String Cheese or Cubed Cheese
• Gum
•  Juice drinks or water are great, but make sure they have a removable lid.  Juice boxes or juice pouches can be hard to keep from being smashed or squeezed.
• Remember to add a package of small trash sacks and wipes to the snack bag for quick and easy clean up.

If you are traveling to another region of the US or world, take some time to stop for a snack off the beaten path.  Try new things, like local cuisine.  Remember it’s all a part of the experience and vacation. 

 

Are we there yet?  No parent has gotten through any road trip without hearing this question!  Younger children tend to have very short attention spans, and as parents we must combat the boredom while the trip.  When the kids are entertained by games, projects, electronics, everyone is happy.  To combat the boredom, try some of these tricks: 

·         Set limits at the beginning of the trip.  Explain that we will be stopping or passing through a certain spot in the road, and then we will have a snack or change games.  The stops should be frequent and a requirement that everyone get out of the car, walk around, jog in place, take a bathroom break, breathe in some fresh air.   

Use the give and take system for negative behavior.  Give everyone in the car a roll of pennies, each time they exhibit negative behavior a penny is taken away, but each time a positive behavior is exhibited, a penny is given back.  Other items may be needed for older children. 

 Keep a routine in place.  Look through your route for areas to give your kids some outside time and physical activity, and plan in some quiet time activity for nap times.  A kids excitement can be overwhelming, but keeping them on as normal a schedule as possible with help everyone on the trip. 

We all can remember games we played in the card.  Most were just ideas our parents dreamed up to keep us occupied!  Here are some of the old favorites with some additions or changes for you to try on your next road trip.

·         Road Trip Bingo

o   Print off Road Trip Bingo Cards and have them laminated.  Give each player a dry erase marker.  As they see things on their card they will mark off the squares with the marker.  The first to have a row filled in or at a diagonal wins.

o   Variations to the game can include:

§  Car Bingo --finding the various makes and models of cars.

§  Sign Bingo--finding the various road side signs.

§  Country Bingo—finding various wildlife and farm-type animals along the road.

§  City Bingo—finding various city structures, signs, landmarks, etc.

·         Scavenger Hunt

o   Make up your own scavenger hunt or print off a list.  The list can be of items near your vacation site or general items from the city, suburbs or countryside. 

o   If you have smaller children, it may be a good idea to add pictures or photos of the items they need to find.

·         License Plate Game

o   Use a map to check off all the license plates you find on your trip.  Make sure to set a beginning and ending time or place. 

o   Change the game up a bit with License Plate Lingo.  Try and create a phrase with the letters on a license plate.  For example:  LMT 823 could be “Lost My Tooth” or “Love Me Tender”.

o   Use the numbers of the plate to add up to a certain number like 21. 

·         Alphabet Game

o   Take turns going around the car finding things outside that start with a letter of the alphabet.

o   To make things really challenging, everyone must choose their item in the order of the alphabet. 

o   Start with one person saying a letter, then add letters to make a word.  The game keeps going as long as the letters keep making a word.  Once a letter is stated and it is the last letter, the round is over. 

·         Geography Game

o   Begin by choosing a place in the world.  The next person must choose a place that begins with the last letter of the first place.  For example:  A person chooses Kansas.  The next must choose a place that begins with the letter “s”.

·         I Spy

o   Choose items along your route to spy.  Remember, you must be quick with your clues, or the item may be past before everyone can figure it out. 

 

Pizza Pizza. . . . . How Do You Eatza?

Pizza is an All American food that many believe to be a junk food.  But can Pizza be made healthy?  The answer is YES! 

The crust on a pizza, is the foundation of any pizza.  Whether you choose Thin, Hand Tossed, or Pan, the crust you chose will be the beginning of a healthy meal for your family.  Most pizza crusts are made from white flour, but try making it a Whole Grain Crust,  each slice will contain extra fiber and protein.  Many of us may not have the extra time to mix up our own pizza doughs, so look for some healthy pre-made options at your local grocery store.  Some great alternatives to traditional white flour crust are:  thin sandwich bread, tortillas, Pita bread, English Muffins.  Veggie crusts have become an alternative to many bread crusts.  Vegetables like cauliflower, zucchini, summer squash, Portobello mushrooms can make a great base for your pizza.   

Jarred sauces are usually drowning in sodium and preserves, but by making your own sauce, you can add in your own ingredients for a healthy base to your pizza.  For some variety, think beyond your traditional tomato sauce and try out a pesto sauce, hummus, refried beans, BBQ sauce, ricotta cheese, olive oil or fresh garlic as your sauce. 

Most pizzas are made with mozzarella.  But have you ever added other cheeses to your pizza?  Try adding other cheeses with a strong flavor and fewer calories.  Provolone, gorgonzola, and Parmesan cheeses are lower in calories, but will add a strong on flavor to any pizza.  Some soft cheeses like ricotta, cottage cheese, or goat cheese are soft enough to create a spread.  Add in some fresh herbs or spices and use these as the sauce for your pizza. 

Everyone has their own favorites for pizza toppings.  There’s even the famous debate on whether pineapple should be included as a pizza topping!  No matter what your favorite topping is, there are ultimately no rules as to what topping can go on a pizza, so add all your favorites. 

Try some fresh vegetables like mushrooms, jalapenos, spinach, broccoli, asparagus, or olives.  Add in some extra flavors with roasted vegetables like peppers, squash. egg plant, onions,  or artichokes. 

Pizza can also be a great dessert, pile on your favorite nut butter like peanut butter, or hazelnut spread, then add your favorite fresh fruits—strawberries, blueberries, grapes, bananas, peaches, figs, pears, or pineapples

Protein is a must have on many pizzas.  So choose your meats wisely.  Choose lean meats rather than meats like pepperoni, sausage and bacon which are all full of calories and fat.  Swap those fatty meats with other alternatives like chicken sausage or turkey bacon.  Other meats like salami slices of lean steak, grilled chicken or shrimp can add in extra flavor without the calories or fat. 

For some extra spice, try adding some fresh herbs to the toppings like basil or oregano to your pizza, or sprinkle some dried herbs or red pepper flakes and a drizzle of olive oil to the outer edge before cooking. 

Pizza is a meal that many of us eat alone—no side dishes.  Try adding a large salad in addition to your slices.  This may cut down on the number of slices you eat and fill you up faster. 

To cook the best pizza at home, always begin with a hot oven.  Cooking a pizza in a 450 to 500 degree oven for 10 to 12 minutes will keep the crust crispy without getting soggy in the middle.  But you will need to take some extra steps when making a large pizza.  If you are making a large pizza, toast the dough before adding all the toppings, this will keep the middle from getting soggy. 

Keep heavy toppings to a minimum and place a thin layer of the other ingredients randomly placed throughout the crust to distribute the flavor.  If the toppings are full of juice when added on, they will transfer the juice onto the crust, so keep those toppings to a minimum.  Some of these juicy toppings are fresh tomatoes or fresh mozzarella. 

To prevent the dough from sticking to the pan, oil the pan well with olive oil or add some cornmeal to the pan before adding the dough.  The oil will keep the dough chewy too. 

 

Healthy Crust Recipes:

Easy Cauliflower Pizza Crust

1 Medium to large head of cauliflower

2 eggs

1 Cup grated/shredded mozzarella cheese

1/2 cup of grated parmesan cheese

1 tsp garlic powder

1/2 tsp of dried oregano

1/2 tsp of dried basil

Pinch of salt and pepper

 

Preheat oven to 425° and line a sheet pan with parchment paper.  Chop the head of cauliflower into florets and pulse in a food processor until very finely minced--like snow.  Microwave cauliflower in a microwave-safe bowl for 5 minutes or until tenderized.  Let cool until cool enough to handle. Place cauliflower in a kitchen towel and squeeze as much water out as possible. Place ball of squeezed cauliflower in a mixing bowl and add the cheeses, eggs, and spices. Mix until thoroughly combined.  Pour contents onto parchment lined sheet pan.  Press into a circle shape, making sure to make a little lip at the edge of the crust.  Bake 15-20 minutes until crust is lightly browned.  Top with favorite sauce and pizza toppings. Bake for another 10-15 min until cheese is melted and browned.  Recipe from Barefootinthepines.com

 

Simple Pizza Dough

1 1/4 cup water

2 Tablespoon olive oil

1 teaspoon salt

2 teaspoon yeast

3 1/2 cups  flour

Add warm water to bowl with yeast. Let set for five minutes once the yeast is foamy, add olive oil, salt, and flour. Mix dough to combine If the dough is too sticky, add additional flour one tablespoon at a time. Knead the dough for seven minutes.  Cover with a damp towel in a warm place for 30-60 minutes.  After rising, remove from the bowl and divide into two equal size pieces. Use immediately for your favorite pizza recipe or store in a loosely covered container in the fridge for up to three days.  Recipe from honestandtruly.com

 

Zucchini Pizza Crust

2 cups Zucchini, grated coarsely,

3 large Eggs

1 cup Mozzarella cheese, shredded

1/4 cup Coconut Flour

1/2 teaspoon Sea salt

Preheat the oven to 350 degrees F. Grease a 12 to 14-inch non-stick pizza pan.   Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt. Bake for about 10-15 minutes, until zucchini is semi-soft and fairly dry.  Combine the eggs, mozzarella, coconut flour and 1/2 teaspoon sea salt in a large bowl.  When the zucchini is done, pat the zucchini. Mix into the bowl.  Lightly wipe down the pizza pan to get rid of any stuck on zucchini. Grease the pan or parchment paper.  Spread the zucchini pizza dough into a thin circle, about 11-12 in diameter. Bake for 20-30 minutes, until there are brown spots on the top, the thicker the crust the longer it will take to cook.  Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F and let it preheat.  Recipe from wholesomeyum.com

 

References for this article came from the following websites:

www.foodnetwork.com

www.greatlist.com

Soups to Warm You UP

Theoretically, a soup can be any combination of vegetables, meat, fish cooked in a liquid.  It may be thick (like gumbo), thin (such as consommé), smooth (like bisque) or chunky (chowder or bouillabaisse).  Though most soups are hot, some like vichyssoise and many fruit soups are served cold.  Soups are often garnished with flavor enhancers such as croutons, grated or cubed cheese or sour cream.  They can be served as a first course or as a meal.  When served as a meal they are often accompanied by a sandwich or salad.  

If any food seems inherently calming and even consoling, it is soup.  Soup feels good when the weather gets cold.  It restores our spirit and our vigor.  In the old days, when a “soup bunch” of vegetables and herbs cost a nickel and bones were free from the butcher, American home cooks routinely made soups from scratch.  Today, the smell of soup simmering still symbolizes home cooking.

Although, the cooking equipment needed to make a soup is simple.  There is some general equipment necessary to make a great pot of soup.  Some of these include a wooden spoon, a ladle and an 8 to 10 quart pot.  Other household appliances may be an added convenience when in making the various smooth or creamy type soups.
•        Food Processor:  This tool is especially for thick soups.  Beware of overloading a liquids can leak out of the bottom or overflow.  Depending on the size of your food processor, it may be best to puree soups in two batches. 
•        Blender:  A blender works well for pureeing thinner soups.  When blending hot soup, do not fill the blender more than one-third full.  Wrap a dish towel around the lid and start on low speed, then gradually increase the speed.
•        Hand Held Immersion blender:  This tool is exceptionally convenient because it is portable and easy to clean.  It is very simple to control, just immerse the blade end in the soup and turn it on, moving it around the soup until you achieve the desired texture. 
•        Food Mill:  Once a soup is cooked until the ingredients are quite soft, the food mill purees and strains simultaneously.  Interchangeable disks help the cook control the final texture of the soup.  A food mill also strains out tomato seeds.

What is Stock?
There is a difference between stock and broth.  Stocks are generally made with meat from older animals, mature vegetables and cooked slowly for a long time to extract every bit of flavor.  Broth is made primarily from bones and cook for shorter periods of time.  A broth has a fresher more definable flavor, but less body than stock.  Here is some examples: 
•        Most Single vegetable soups need the depth of flavor that a savory liquid brings
•        A Classic Stock is composed of many ingredients, simmered for hours, strained and reduced.
•        Express Stock is considered to be canned in the low sodium or regular

Vegetable Soups
Vegetable soups are know to use seasonal vegetables.  In the colder months, many recipes call for root or hearty type vegetables like potatoes, carrots, etc.  While during the summer months, soups can be created from more perishable produce like tomatoes or corn.  When cooking a vegetable soup, cut the vegetables uniformly to ensure even cooking.  Start cooking with vegetables that will require longer cooking periods, like root vegetables.  Then add in quick cooking vegetables last.  

Gazpacho Soup
Classic gazpacho soups are made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice.  The soup is usually served cold, and is best the day it is made, rather than sitting overnight.  This soup can be served chunky or smooth, but is thickened with bread or bred crumbs.  

Fruit Soup
These soups are generally made of pureed fruit.  The recipes call for a variety of fruits for flavor.  Although these coups may be served for dessert, they can also be a main course, or side dish.  

Chowders
Chowders are made from the household staples and full of thick chunky meats and vegetables.  The most famous chowder is New England Clam Chowder.  Along with the chunks of meat and vegetables, this soup is thicken with bread, potatoes, milk or cream.  

Meat Based Soups
Meat based soups are an economical way to use tough cuts of meat, as well as a variety of vegetables, legumes or dry beans.  Due to the meat and dry beans or legumes, this soups may require a long simmering time.  The simmer will give everything plenty of cooking time, as well as blend favors.  These soups are generally served as a meal, along with a sandwich or just crackers or cornbread.  

Storing Soup Safety
All soups should be stored in the refrigerator in a sealed container. Soup must be cooled, or placed in shallow containers to be refrigerated.  Placing soup in s large container while it is still hot, will not allow the soup to cool thoroughly, and create spoilage in the center of the container. 

To cool soup:
1.  Place soup pot in a basin of cold ice water.  Stir soup until cooled, replacing ice and cool water as necessary.  Once cooled, transfer soup to a storage container and place the refrigerator.  
2.  Place the soup into shallow containers, cover and place in refrigerator to cool.  Once the soup has cooled, it can be combined into one container.

Fruit Soups or those made with meat, poultry, milk or cream should be used within 3 days.  Soups made from vegetables and/or legumes should be used up within 4 days.  Some soups can be frozen to enjoy later.  Pureed soups will hold their quality for up to 3 months.  Other soups are best used within 1 month.  

Here are some tips and tricks to tryout next time to make your favorite soup.  
Cold soups should be served in chilled dishes

To reduce the fat content, make the soup the day before, chill and scrape off the fat that rises to the top

 If your hot soup ends up slightly salty, add a whole, peeled potato to the soup and simmer for about 15 minutes to absorb salt. Remove the potato and serve.

 Be aware that herbs will have a more intense flavor if added at the end of the long cooking process.

Fresh ingredients are best, but some canned or frozen vegetables will work well, such as peas, green beans and corn.

Broccoli and Ham Soup
2 Tablespoons salad oil
2-3 cloves garlic, minced
1 cup finely cut ham
2 cups chicken broth
1 5-ounce can evaporated milk
1 cup water
½ teaspoon nutmeg
½ black pepper
½ cup macaroni or noodles
2 cups (8-ounces) cheese, grated (Cheddar, Monterrey Jack, or Mozzarella)          
1 cup tomatoes
1 10-ounce package chopped broccoli or 2 cups fresh chopped broccoli
 
Place salad oil in large saucepan.  Add minced garlic and cook on low heat until soft is soft.  Add chopped ham, chicken broth, condensed milk, water, seasonings and macaroni or noodles.  Cook till pasta is done, about 15 minutes.  Add cheese, tomatoes, and broccoli.  Cook 10 minutes longer, stirring to mix thoroughly.  Serve to 6 happy people.

Super Quick Minestrone 
1 cup (4 ounces) small pasta 
Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces
6 medium garlic cloves, each cut in 1/2 lengthwise
2 cups finely chopped yellow onions
1 cup small-diced celery
1 cup small-diced carrots
1 tablespoon finely chopped rosemary
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini (green/yellow)
2 cups small-diced, peeled russet potatoes
Salt and freshly ground black pepper
1 cup freshly grated Parmesan
 Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking. In a large saucepan over medium heat, warm the chicken stock.
In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots. Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked pasta. Serve warm with Parmesan and olive oil passed at the table.