 Hi, this is Laura Cody-Garrett. I'm a dietitian. I'm here at one of the cooking studios at Hackensack Meridian Network. We're going to be making homemade soups. Homemade soups are low-rin sodium and when you make them homemade, they're less processed than canned soups. You'll make a big batch and you can freeze this half of it for later. So let's start our recipe. Clean and cut your produce into larger pieces, four celery stalks, one white onion, and six carrots. Heat the one tablespoon of olive oil in a large pot over medium heat and brown the diced beef cubes. Add the celery, onion, carrots, and a teaspoon of salt and cook for 10 minutes stirring. Next, add a can of crushed tomatoes and about 10 cups of water. Bring the pot to boil, then lower it to simmer and cook for one and a half hours. Serve with cooked elbow macaroni or your favorite pasta. That's our soup recipe. The recipe is listed below. Stay tuned for more recipes coming up.