Once the weather gets cooler and the days get shorter, I start thinking of making hearty Fall vegetable soups. Fall vegetable soups are an excellent delivery system for getting our 5 servings of cancer fighting vegetables a day, and are a great standby for for those going through cancer treatment and their caregivers. They are also a wonderful option for those cooking for a healthier survivorship or simply an easy weeknight meal. Cancer patients in treatment can sip on small amounts and eat as much, or as little, as they feel like. They can also be pureed for sore mouths, and can easily be bagged and frozen in portions for a quick, nutritious home-cooked meal when you need it, whether you are tired from treatment, or simply tired from the day at work. The most meat we’ve used is chicken stock, which you can sub out for vegetable broth – we’ve included a recipe for this at the end of the menu. This too can be frozen and used as needed. All in all these delicious soups can turn your freezer into your user friendly convenience store. Enjoy!