Soothing soup eases busy December mealtimes—physical complaints, too!

Good thing I already had planned a blog break, or one would have been forced on me.

After announcing in this column that my 365th blog would end my daily postings, with others still to be added but not quite so frequently, Hubby and I both got laid low by upper respiratory maladies. Since Thanksgiving we’ve been swimming upstream trying to recover. One of the doctor's remedies (yes, she even wrote it on her list of instructions she sent home with me) was chicken soup!

We’ve always known that chicken soup was a legendary remedy for what ails you, but never have I seen it actually a part of a physician’s written orders! In looking up information online I found the actual health benefits listed—including carrots (fight off infections), celery (good for lung disorders), pepper (said to reduce infections), onions (anti-inflammatory effects), and garlic (boosts immune system). Chicken soup is said to break up congestion and ease the flow of nasal secretions.

Unfortunately I didn’t have any chicken on hand, but I did round up a lot of these same ingredients to make something that I believe was indeed soothing—Heart-Warming Minestrone Soup. This terrific concoction not only warmed the heart (as in comfort), it warmed all the way down and seemed to pour a balm around the irritated passageways to help with breathing.

A beauty of this recipe is that it’s absolutely quick as everything to prepare. When you’re under the weather—or facing a busy December with no time to cook—you’re grateful for time not having to be spent over the stovetop. I could feel health returning to my bones as I downed this food item (thanks to the Chickasaw Nation Nutrition Services, which provided the recipe). It made a big batch, too (9 1-cup servings), which will keep me away from the stovetop for several days—just what the doctor ordered!

Heart-Warming Minestrone Soup

5 cups beef broth (fat-free, reduced sodium)

3 carrots, medium, diced

3 celery stalks, sliced

1/2 cup onion, diced

3 garlic cloves, minced

1 teaspoon basil, dried

1/2 teaspoon oregano, dried

1/4 teaspoon black pepper

1 tablespoon fresh parsley, chopped (my addition)

1 (15-ounce) can kidney beans, drained and rinsed

1 (14.5-oune) can tomatoes, diced, drained and rinsed

2 zucchini, halved lengthwise and sliced (to make about 2 cups)

1/2 cup whole-wheat macaroni

1/4 cup Parmesan cheese, optional

In a large saucepan boil broth, carrots, celery, onion, garlic, basil, oregano, parsley, and pepper. Stir in beans, tomatoes, zucchini, and macaroni. Return to a boil; cover and simmer for 10 minutes or until vegetables are tender. Serve and top with Parmesan cheese if you desire.

Warm soup, loads of laughter a winning combination on a cold night

I loved the occasion but hated the reason for it. The event was a Sunday-school class social held in the home of my college roommate. I had traveled to her city for us to have a two-night “sleepover”. During the time I was there, she was scheduled to host a “Winter Soup” party for her church group. Various members were signed up to bring hearty, warm soups as the dinner meal. My roomie asked whether I would help her toss the party. I said sure I would, except I expected to go home with a new soup recipe to include in my blog. She said no problem there: her class members were legendary good cooks.

Great event; lots of girltalk and good feasting. All of us females need do things like this more often.

But a desperately sad happening prompted my trip to visit her for this slumber party. Only a few months ago my friend lost her husband to an untimely death. My trip was designed to offer companionship while she makes her way through some of the lonely nights that face her in the weeks ahead. If only I could do more to help!

However, having the gals in for fellowship put some smiles on all our faces and evoked lots of laughter; laughter is some of the best medicine anywhere, as we all know.

Although all the Winter Soup offerings were wonderful, my favorite was named Santa Fe Stew. It was brought by Carmen Rolf, whom I had known when we were college students but hadn't seen in at least four decades. The green chiles made it just Southwestern/spicy enough. Canned corn could be subbed with fresh off the cob if you have some on hand.

At the time we didn't know the winter snow/ice event was headed our way this week. Santa Fe Stew warms on the inside and out—a reminder of a heartwarming gals' gigglefest that hopefully brought some cheer.

Santa Fe Stew

2 pounds very lean ground beef (or ground turkey)

1 (6-ounce) can chopped green chiles

1 medium to large onion, chopped

2 (14- to 16-ounce) cans stewed tomatoes

2 (14- to 16-ounce) cans corn (or 2 cups fresh corn off the cob)

2 (14- to 16-ounce) cans Ranch Style Pinto Beans (not Ranch Style beans)

2 packages taco seasoning mix

1 large package dry Ranch Style dressing mix (original)

Brown ground beef, onion, and green chiles until all grease is absorbed. To beef mixture add next five ingredients. Stir thoroughly; let simmer for about 30 minutes on medium-low heat.

Do not drain any of the canned ingredients. Serves 10-12.

Who doesn't need a little comfort in December? This soup is a true December blessing

Who doesn’t need a little comfort this time of year? Without besmirching in any way the true meaning of the season, the honest truth is most adult women (a lot of men, as well) in America are bedraggled at about this point in Christmas Month. "Pulling off" Christmas is nothing if not taxing to the adults in the average American family. On this particular December day, with the finish line only 10 days away, the prospects of finishing well (or finishing at all) sometimes can seem dim.

This recipe for Spinach, Chicken, and Wild Rice Soup brings a little comfort to the forefront to the battle-weary. Toss all ingredients (and "all" includes lots of healthy items) into a slow cooker and be on about your to-do list. Seven to eight hours later, dinner is served. Your family is provided for. And you've done nothing except put yourself in a position to receive accolades.

Better Homes and Gardens website provided this gem of a recipe some years back. I've loved it ever since and prepared it when the need was the greatest. This time of year qualifies. With Spinach, Chicken, and Wild Rice Soup, hatching up something healthy for dinner doesn't have to add to my frustrations.

Spinach, Chicken, and Wild Rice Soup

3 cups water

1 (14-ounce) can reduced-sodium chicken broth

1 (10 3/4-ounce) can reduced-fat and reduced-sodium condensed cream of chicken soup

2/3 cup uncooked wild rice, rinsed and drained

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground black pepper

3 cups cooked and chopped chicken or turkey

2 cups shredded fresh spinach

In a slow cooker combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. To serve stir in chicken and spinach. Makes (6 1 1/2 cup) servings.