Menu Monday: Crock-Pot Series #5 – Light Veggie Soup

RESOLUTION – Get back on the healthy wagon with time restraints in mind.

To me and many others, the new year brings the resolution to get back into the swing of things while still battling the cold weather and time restraints. This is why I have titled January as the Month of the Crock-Pot.

 

Number five of five on my list of Crock-Pot meals this month is the classic of the bunch: Veggie Soup. Traditionally, you have always been told to make a batch of chicken soup especially when you are sick. However, MD Joel H. Fuhrman and recent studies in nutrition, cold and flu reveal that when the body is in a compromised state like when it is sick, it is required to work overtime to digest meals containing animal proteins that are harder to digest.

 

So instead, this veggie soup is designed to decrease the workload on the GI tract so that the body can focus more on healing and mending during the flu and cold seasons. Though this soup is especially good for colds and the flu, it can also be a great addition to a general, well-balanced meal plan. Here’s why this soup should be in your personal cook book…

  • The warmth of this meal helps break down mucus and congestion during illness and cold temperatures.
  • The vegetable ingredients are loaded with vitamins and minerals essential for a balanced, nutrient meal plan.
  • This soup is low in calories and fat but high in nutrients especially fiber which can normalize digestion during illness.
  • The herbs and spices in the soup also contain beneficial vitamins for healing including vitamins A, C and K.

 

So how about you give it a try?

 

Crock-Pot Veggie Soup

Veggie Soup

Servings: 8

Prep Time: 2o minutes

Cook Time: 8 hours

 

Ingredients

2 cups onions

2 cups broccoli

2 cups green beans

2 cups red cabbage

2 cloves minced garlic

2 ½ cups carrots, cut into ½ to 1 inch pieces

4 stalks celery, cut into ½ to 1 inch pieces or

2 cups whole kernel corn

2 cups green peas

3 cups veggie broth

1 tablespoon chopped fresh or dried rosemary leaves

1 tablespoon black pepper

1 tablespoon dried thyme

⅓ cup fresh chopped parsley

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Use organic and/or local ingredients when possible.

 

 

Instructions

  • For a quick prep, chop and dice carrots and celery.
  • Stir carrots, celery, corn, peas, broth and seasonings into a 6-quart crock pot.
  • Cover and let cook on LOW for 8 hours (or on high for 4-5 hours)
  • ENJOY!

 

 

TIP: Rice, noodles and bread can be a great addition to your veggie soup particularly if you are sick.  It can help give your body and brain maintain and/or gain energy toward  the road to recovery.

 

 

What did your recipe turn out like? Send your feedback, ideas and pictures to us at conceirge@wellviewhealth.com. Happy SLOW Cooking!

 

 

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We are also here to help! If you’re ready for support or want more information on healthy eating, drop us an  or give us a call at 877-293-9355 ext. 0!

 

– CASEY EDMONDS, CHC

Health Advisor  |  

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