|2/5/2021 10:51:00 AM|
Cold weather rule: eat soup
Millions of Americans eat soup each day. I would be in the 75 percent bracket of that statement. Chicken soup is our favorite, with homemade noodles. Mom always told us, “When you have a cold, make some chicken soup.” Is it just an old wives’ tale? According to doctors at Miami’s Mount Sinai Medical Center, mom was right. “For a long time, doctors have believed that drinking any hot liquid eases cold symptoms, but research has proved that hot chicken soup is especially beneficial. In a study of ways to clear up nasal mucus, doctors compared sipping chick soup, hot water and cold water. “Chicken soup has a decongestant effect,” says a pulmonologist from Mount Sinai.” So, in this cold winter weather, make chicken soup!
It’s obviously about soup today, but not chicken soup. There are so many different kinds of soup to make. Perhaps you would like to try one of these to warm your tummy.
1/2 c. diced onion
3 cloves garlic, minced
1 T. canola or vegetable oil
2 cans (14 oz. each) chicken broth
1-14 oz. can stewed tomatoes, undrained
1 t. each chili powder and dried oregano, crushed
2-1/2 c. cooked, diced chicken
1-15 oz. can garbanzo beans, rinsed and drained
1-15 oz. can black beans, rinsed and drained
1 c. frozen corn
Tortilla chips, lightly crushed, shredded Monterey Jack cheese and chopped green onions
In a large saucepan, cook onion and garlic in hot oil for 2-3 minutes or until onion is just tender, stirring constantly. Stir in next four ingredients. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in next four ingredients. Bring to boiling, reduce heat. Cover and simmer 10 minutes more.
Ladle soup into bowls and top with toppings. Makes six servings.
1 lb. ground beef
4 c. water
1-14 oz. can diced tomatoes, undrained
3 medium carrots, sliced 1/4-in. thick
2 medium potatoes, peeled and cubed in 1/2-in. pieces
1 medium onion, diced
1/2 c. celery, diced
4 beef bouillon cubes
1/2 t. salt
1/4 t. each, pepper and dried oregano
1 c. frozen green beans
2 T. minced fresh parsley
In a large saucepan, brown beef, drain. Add next 10 ingredients, bring to a boil. Reduce heat; cover and simmer 15 minutes or until potatoes and carrots are tender. Add beans and parsley. Cover and simmer 10-15 minutes or until beans are tender. Makes eight servings.
MOCK REUBEN SOUP
4 cans (14 oz. each) chicken broth
4 c. shredded cabbage
2 c. uncooked medium egg noodles
1 lb. fully cooked kielbasa sausage, halved lengthwise and cut into one-inch slices
1/2 c. diced onion
1 t. caraway seeds, optional
1/4 t. garlic powder
1 c. shredded Swiss cheese
In a large saucepan or Dutch oven, combine first seven ingredients, bring to a boil. Reduce heat; cover and simmer for 15 minutes or until cabbage and noodles are tender. Garnish with cheese. Makes 10 servings.
Thought for the Day: This too shall pass. We will get through this sooner than later!