Soon the weather will be turning cool and foods that warm the body and soul will be on everyone's mind. Of course, one of the most popular cool weather foods is soup. When the weather turns cold, everyone seems to pop open a can of soup. Why? Not only are canned soups high in sodium, but they are also overcooked. Not to mention they are often overpriced as well. This week, let's get a jumpstart on the cool fall evenings and save some money by making homemade soups.

First of all, let's talk about equipment. You definitely need a large stock pot when making homemade soup. You also need a large butcher's knife and cutting board for chopping vegetables. Last, but not least, you should invest in some freezable containers to store excess soup. All of this may seem like a large investment, but it will pay for itself overtime. While a can of good quality soup may cost $3, a serving of homemade soup costs pennies to make. In other words, the investment is well worth it.

When making homemade soups you should also keep a few things in mind. First of all, use either fresh or frozen vegetables. Canned vegetables are loaded with sodium and cooked to mush. You should also use fresh herbs when possible, but high quality dried herbs and spices are perfectly fine when fresh herbs aren't available. Last, but not least, use lean meats. Not only are lean meats healthier, but there's less that gets wasted.

Without further ado, here's this week's recipe:

Beef Vegetable Soup
3 pound sirloin roast, slow cooked and pulled
8 cups of low sodium beef broth
1 small can of tomato paste
2 large onions, chopped
4 carrots, peeled and chopped
4 large potatoes, peeled and cubed

1. Add the beef broth, tomato paste, and vegetables to a large stock pot.
2. Cover and simmer over medium heat until the vegetables are cooked through, about 1 hour.
3. Add the shredded beef and serve.