Soups to Soothe Spring Allergies
After an historically chilly winter, many people across the U.S. are eager for the spring to begin. However, along with warmer temperatures come blooming flowers. And we all know what follows those flowers ...
That's right, pollen. Lots of it.
"More than 17 million people have spring allergies."
More than 17.6 million people in the U.S. have been diagnosed with seasonal allergies, according to the U.S. Centers for Disease Control and Prevention. If you're one of these individuals, you're likely already gearing up for the spring months, loading up on herbal teas and over-the-counter remedies.
But instead of dreading your allergies, look forward to the delicious dishes you can prepare yourself to enjoy during down time. You'll especially want to bring these soups along in your Crock-Pot® Lunch Crock® Food Warmer to make yourself feel better at work.
Very Veggie Minestrone
Hearty vegetables are an important staple of any diet when you're feeling under the weather, so try whipping up a batch of this tasty veggie soup with your favorite spring vegetables.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 cups green beans, chopped
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 14-ounce cans diced tomatoes
- 2 14-ounce cans vegetable or chicken broth
- 1 15-ounce can white beans, drained and rinsed
- 1 medium zucchini, diced
- Parmesan cheese rind
- 1 cup fresh spinach
- Prepared basil pesto
- Grated Parmesan cheese
Coat the bottom of a medium-sized skillet with olive oil, then sautée onion and garlic until translucent. Add celery, carrots and green beans, and allow them to cook for an additional two minutes. Coat with salt, pepper and seasoning. Place the tomatoes, broth, zucchini, Parmesan cheese rind and cooked vegetables into the slow cooker. Allow the ingredients to cook on high for an hour, then on low for about four to six hours. Add spinach and beans, then let the soup cook for 30 more minutes.
Chicken Tortilla Soup
This soup is perfect for those who want a little more substance in each bite.
- 4 boneless chicken thighs
- 4 ounces green chilies, canned, drained and chopped
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 30 ounces diced tomatoes
- 1 cup chicken broth
- 1 tablespoon cumin
- Salt and pepper to taste
- 2 tablespoons cilantro, chopped
- 1 lime
- 4 corn tortillas, sliced in strips
- 1/2 cup shredded Monterey jack cheese
- 1 avocado, diced
Coat the bottom of your slow cooker in nonstick spray, then place chicken at the bottom. In a large bowl, combine chilies, garlic, onion, tomatoes, chicken broth and cumin, then pour over the chicken. Cook the ingredients on high for three hours, then stir in tortillas and cilantro before serving. Top each bowl with cheese, avocado and lime juice.