TriVita’s Healthy Hearty Soups Part 4 of 5

Winter is in full swing, and wherever you live, chances are. . . you’re cold! Suddenly that hot cup of joe or tea in the morning isn’t as much about waking you up as it is keeping your body warm from the inside out. At this time of year, anything hot you can ingest will help!

That’s why, about this time of year, your attention turns to two things: staying home (whether by choice or because the snow is too thick), and cooking nice hot meals for yourself and family. Oh sure, anything you bake, broil, or steam will be warm… but you want something with kick and heat! Enter one of the greatest, most reliable, most versatile meals ever invented: soup!

Todays recipe is the 4th in a 5 part series and our way of reminding you that TriVita is not about portions and pills but we are concerned about the complete you!

TriVita’s Vegetably-Chicken Soup

Ingredients:
2 tbsp olive oil
2 onions, diced
4 tsp fresh garlic, minced
6 carrots, sliced
1 pint Brussels’s sprouts, halved
4 yams, diced
6 celery stalks, thickly chopped
2 lbs boneless, skinless chicken breasts, cubed
64 oz. fat-free chicken broth
6 tbsp tomato paste
4 tsp cumin
2 tsp dried thyme
4 tsp chili powder
1 cup red wine (optional)
1 1/2 cup wild rice
1 cup frozen peas
1 cup corn, canned or frozen

Directions:

Sauté garlic and onions in the oil, then add carrots, sprouts, celery and yams. Continue to sauté – add broth if needed. Dredge chicken with thyme, chili powder and cumin in a plastic bag, then sauté in a nonstick skillet. Combine chicken with vegetables in a Dutch oven, and add broth and tomato paste, then add wine if desired. Add wild rice, cover and simmer for about half an hour until rice is tender. Add remainder of vegetables and cook for 10 minutes. Makes two to three servings. Total cooking takes about 45 minutes.

TriVita VitaJournal January 2005 pg 13