Fall is a wonderful time to cook –especially to create soups and stews.  They save time and money.

Soups and stews cook slowly, but once the ingredients are combined, they don't require much attention.  You can leave them simmering on the stove or in a slow cooker with an occasional stir while you do something else. They can be reheated slowly during the day so that they are ready for dinner. Combined with a loaf of whole grain bread and a salad, they make a good meal. And, if a family has to eat at different times, a soup or stew is a great option. Folks can serve themselves when convenient. Most soups and stews freeze well, so you can keep leftovers or make a double batch and defrost them for a quick meal.

Soups and stews are also a good way to save money. They stretch a limited amount of meat to more servings. Soups and stews can use less expensive cuts of meat since the slow cooking will make them tender. You can use up leftover veggies or veggies just about to go bad in soups. Bones from ham, roasts, and chicken carcasses can be used as the basis for homemade stocks. (Roasted veggies also make a great stock.  Roasting them before using them to make stock intensifies the flavor.)

Soups and stews can be very healthy if made with homemade or low sodium stock, limited meat, and lots of veggies. 

Soups and stews are a great family project. Depending on their ages, kids can help with chopping and stirring or with making a salad. Dinner preparation can be a family affair!