 Hi, this is Laura Cody-Garran. 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. First, clean and dice your produce. One onion. Three celery sticks. Five carrots and five potatoes. Heat one tablespoon of olive oil. Add the onions, celery, potatoes, diced carrots and three crushed garlic cloves. Sprinkle with one tablespoon of salt and cook for 10 minutes. Add one can of crushed tomatoes. Clams use drain from the four 6.5 ounce cans, three tablespoons of horseradish and then the chopped clams. Bring the soup to a boil and simmer for about one hour. You can add hot sauce to taste. That's our soup recipe. The recipe is listed below. Stay tuned for more recipes coming up.