By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
I love to make a hearty, simple soup for a warming and healing meal that easily creates leftovers to cover our family’s dinner-time nutrition needs during the start of a busy week. And during cold-and-flu season, a meal that’s full of fluid, phytonutrients and protein, that’s also easy to digest, is just what the doctor—or in this case, the nutritionist—ordered!
I kept the flavors simple so my 5-year-old’s palate would enjoy it. My 10-year-old is far more adventurous and he spiced his bowl up a bit with some cumin and hot chili sauce. Feel free to add more spices and seasonings for additional flavor, antioxidants and anti-inflammatory compounds. Fresh herbs like oregano, rosemary, parsley, basil work well in this soup or kick it up with some ground cumin, chipotle powder, or cayenne pepper.
Prep Time: 5 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 35 minutes
Trans Fat: 0g