Soups are relatively easy to make, they allow a wide latitude in the choice of things you can use, and what is important, they preserve all nutrients which go into solution that are not destroyed by the moderate heat of boiling. Do not overboil. The vegetables taste better if they are still a little crunchy.

All homemade mixed vegetable soups with fresh vegetables; bean, lentil and pea soups; barley soup; onion soup, and so on.

Canned soups with the inevitable salt and preservatives; the addition of fat sauces, creams, etc.