I hate when the boys are sick. It is never just one of them, it has to be all three. If I am lucky they will all get sick at the same time, and heal up at the same time. If I am unlucky they will just continuously circulate a cold and it will feel like a never ending stream of germs.
Normally we don’t do soup as a full meal. My husband says it is an appetizer not a meal, and I really don’t care enough to argue it. When all three of the little ones are sick, however, all normal bets are off. The toddler is still on the edge of his picky phase, so even when feeling well it is a crap shot on whether or not he will like what he loved the day before. He always loves soup, and I will make it for dinner to ensure he gets the nutrients he needs to get better. The older one is pretty good about eating even when sick, but soup goes down easier.
This is one of my favorite soups to make for them. It has all the important parts of a meal rolled into soup form, plus it is pretty to look at. The vegetable list isn’t set in stone, so if one day I go to make it and don’t have celery but have peas, I will add the peas. Whatever veggies I have on hand I can use, and I haven’t made a bad batch of this soup yet! We always have leftover chicken in the fridge, and I love using it this way to make leftovers “new”!
- 1½ cups mixed beans (I used navy beans, baby lima, red kidney, green baby lima, garbanzo, red pinto, yellow split pea, green split pea, black eyed peas, lentils)
- 1 cup chopped tomatoes
- juice from 1 lemon
- ⅓ cup coconut oil
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 cup chopped mushroom
- appx. 1 cup chopped cooked chicken
- 3 carrots (peeled, sliced)
- 3 celery stalks (chopped)
- 2 large sweet potatoes (peeled, chopped)
- 6 cups water
- 1 teaspoon chili powder
- ½ teaspoon cloves
- ½ teaspoon thyme
- 2 cloves garlic (minced)
- place all ingredients in slow cooker.
- stir well to mix spices and get veggies and beans intermingled.
- cook on low for 4-6 hours.