A pot of soup on the stove, home sweet home.

Choose a meat, tofu or legume as a focal point and work the vegetables, herbs and spices around a cuisine of the world. Make cooking a large pot of soup a weekly event. Ingredients could include leftovers or slightly wilted vegetables. Add a grain such as: barley, rice, farro or a small-sized pasta.

Package in quart-sized containers for dinner or pint-sized containers for lunch.

Make a large batch and store in the refrigerator for use during the week and freezer for future use.