As the freezing weather continues, the desire for warm, delicious soup increases. Soup can actually help you treat colds, as proven by an experiment conducted by Dr. Stephen Rennard of the University of Nebraska Medical Center in Omaha in The International Journal Chest. “He conducted laboratory tests to determine why chicken soup might help colds, beginning with his wife’s homemade recipe, handed down by her Lithuanian grandmother. Using blood samples from volunteers, he showed that the soup inhibited the movement of neutrophils, the most common type of white blood cell that defends against infection. Dr. Rennard theorizes that by inhibiting the migration of these infection-fighting cells in the body, chicken soup essentially helps reduce upper respiratory cold symptoms,” says Tara-Parker Pope, a journalist at New York Times. Below are healthy, hearty, and filling recipes to help keep people safe from a cold.

Beef Stew

(recipe courtesy of BJ’s Journal)

1 pound boneless beef

cut into 1 inch pieces                      1 can beef bouillon       

¼ cup flour                                       ½ Tbsp. dark brown sugar

2 Tbsp. butter                                   1 can chopped tomatoes

1 Tbsp. olive oil                               12 baby carrots

1 finely chopped onion                    Salt and Pepper

1.  Dry beef pieces with paper towels. Sprinkle with salt, pepper, and flour. Place 2 Tbsp. of the butter and oil in a large, heavy skillet over medium-high heat.
2. When butter has melted, add beef in batches so they don’t crowd each other. Brown cubes on one or two sides and transfer them to a large dutch oven with a lid.
3. Melt remaining 2 Tbsp. of butter in skillet over medium-high heat. Add onions and sauté, stirring frequently with a wooden spoon to scrape up any browned bits from the bottom of the skillet. When onions have wilted, in about ten minutes, add beef bouillon to skillet and cook, stirring, for one minute. Transfer onion mixture to Dutch oven.
4. Add sugar, canned tomatoes, and spices and stir well. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, for one hour.
5. Uncover the stew, add carrots and potatoes and simmer until potatoes are tender, about 30 minutes. Add mushrooms and simmer for another five minutes. Remove from heat and serve.Panera Copycat Chicken Tortilla Soup

   (recipe courtesy of copycatrecipeguide.com)

   -1 pound shredded chicken                             -1 tsp cumin

   -2 cups chopped tomatoes                         -1 tsp oregano

   -1 cup corn                                                  – ⅛ tsp black pepper

   -2 cups black beans                                     -½ lime

   -1 can enchilada sauce                                -8 corn tortillas

   -1 ½ cups yellow onion                              -Vegetable oil

   -½ cup green chile pepper                          -Cilantro

   -2 garlic cloves                                           -⅛ cup shredded cheddar

   -4 cups water                                              -Sour cream

   -1 chicken bullion cube                              -1 tsp. chili powder

   1. Chop onions, mince garlic, and chop green chilies
   2. Add onions, garlic, green chilies, chicken, tomatoes, black beans, corn, and enchilada sauce into the crockpot. Add water and seasonings.
   3. Stir gently to incorporate seasonings.
   4. Cover the crock pot and cook for about four hours on a high setting.
   5. Squeeze half of a lime into the soup and stir. Preheat oven to 400 degrees. 

       

   6. Cut corn tortillas into long strips and brush each side with vegetable oil. Place strips onto baking sheet and dust with salt. Bake strips until crispy.
   7. Ladle soup into bowls, then top with cheese, sour cream, tortilla strips, and cilantro