Healthy Cooking while on Self-Isolation

Spending a lot of time at home on self-isolation?  Now is a perfect time to relax and nourish ourselves with some good old fashioned home cooking.  Remember that eating well is an essential part of taking care of yourself, boosting your immune system and staying healthy!

Here are two homey and comforting soups with a minor healthy twist (added vegetables and whole grains).  Enjoy and keep well!

Hamburger Soup

500 g             lean ground beef

1                      (28oz/796mL) can tomatoes

1                      (19oz/540mL) can kidney beans

1                     (10oz/284ml) can tomato soup

5 cups           water

1                     onion, chopped

1                     carrot, chopped

½ cup            chopped celery

½ cup            sliced mushrooms

½ cup            barley

1 tsp              Worchestershire sauce

¼ tsp             pepper

 

  • In large pot on medium heat, brown beef until crumbly; drain fat.
  • Add tomatoes, kidney beans, tomato soup, water, onion, carrot, celery, mushrooms, barley and seasonings. Bring to boil.  Reduce heat, and simmer for 45 minutes.  Makes 12 cups.

 

“Eat Well, Live Well” by Helen Bishop MacDonald and Margaret Howard

Chock Full of Chicken & Noodles Soup

Stock:

5 lb                 chicken legs

16 cups         water

2                     carrots, coarsely chopped

2                     celery stalks, coarsely chopped

1                     onion, coarsely chopped

1                     bay leaf

1 tsp              salt

1 tsp              thyme

½ tsp             whole peppercorns

 

  • In stockpot, bring chicken to boil; skim off foam. Add carrots, celery, onion, bay leaf, salt, thyme and peppercorns; simmer, uncovered, over medium-low heat for 2 hours.
  • Remove chicken; cover and refrigerate. Strain soup into large bowl, pressing vegetables to extract liquid.  Refrigerate for 12 hours or until fat congeals on the surface.  Lift off and discard fat.

 

Soup:

2 cups            sliced carrots

2 cups            sliced celery

1 cup              chopped onions

1 tbsp             salt

½ tsp              pepper

2 cups            whole wheat pasta

½ cup             frozen or canned peas

2 tbsp            chopped fresh parsley       

 

  • In large saucepan, bring stock to simmer. Add carrots, celery, onions, salt and pepper; cook for 20 to 25 minutes or until tender.
  • Meanwhile, remove chicken from bones; add to soup. Add noodles; cook for 10 minutes or until tender.  Stir in peas and parsley. Makes 16 cups.

 

“The Complete Canadian Living Cookbook”

All our recipes can be found on the What To Do? page.

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