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When a loved one comes home feeling under the weather, keep these recipes on hand to make them better in no time. Stick with these recipes to re-hydrate, energize, and boost their nutrients in order to have them back to themselves. Whether they have a head cold, flu, or stomach bug, these comfort foods are the trick to a swift and steady recovery.

Try to stick with clear and broth-based soups for not only the warmth and comfort factor, but to provide hydration and nutrients from the stock. Soup is easy on a stomach ache and will soothe a sore throat . Soup includes an extra kick of spice to clear sinuses and head colds – just make sure to have a box of tissues on hand as well. Soups are extra comforting one once your patient is ready for a more filling meal.

Ingredients:

2 1/2 Tbsp olive oil

1 1/2 cups chopped yellow onion (1 medium)

2 cups peeled and chopped carrots (about 4)

1 1/4 cups chopped celery (about 3)

4 cloves garlic, minced

4 (14.5 oz) cans low-sodium chicken broth or vegetable broth

2 (14.5 oz) cans diced tomatoes (undrained)

3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)

1/3 cup chopped fresh parsley

2 bay leaves

1/2 tsp dried thyme

Salt and freshly ground black pepper

1 1/2 cups chopped frozen or fresh green beans

1 1/4 cups frozen or fresh corn

1 cup frozen or fresh peas

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: About 7 servings

hdrrdDirections:

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 – 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it). Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 – 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.

 

 

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