This post brought to you by The Frozen Food Foundation. The content and opinions expressed below are that of BrunchTimeBaker.
Whoo-a–a How comforting does this soup look?! There’s nothing better than a warm bowl of soup on a cold day. The weather is getting super cold around here so I made a big pot of this soup and ended up having 2 bowl fulls and My husband had 3 bowls!
We loved it so much that w re having it again today. The thing we love so much about soups is that you can make it in huge portions an store in the fridge or freezer and reheat as needed.
This soup is definitely for all you veggie lovers out there because It’s packed with veggies. It’s very versatile, you can basically add any types of veggies you have on hand or in your freezer. I used mostly frozen veggies for this soup because I couldn’t find ll the vegetables I needed in the supermarket this time of year and also because they are good for you.
The University of California, Davis in partnership with theFrozen Food Foundation conducted an in-depth study to evaluate the nutrient content of eight commonly-purchased frozen and fresh fruits. They found that frozen fruits and vegetables are generally as rich in nutrients, and often more so, than their fresh counterparts. Who knew!
Freezing fruits and vegetables is nature’s pause button because frozen fruits and vegetables are picked and frozen at their peak ripeness, locking in the nutrient value at the point of freezing. Freezing is also a great way to cut own the cost of fresh produce and the cost of fresh ‘out of season’ produce and issues like fresh fruits and vegetables spoiling before you’re able to prepare and eat them.
Did you now that nearly 80 percent of Americans fail to consume the recommended amounts of fruit, with nearly 90 percent failing to meet dietary recommendations for vegetables.
- Fruits and vegetables are major contributors of essential nutrients in our diets, and consuming fruits and vegetables is associated with reduced risk of many chronic diseases.
- Given the increase in the rates of chronic diseases among all age groups, eating a diet rich in a variety of colorful fruits and vegetables is more important than ever.
- A variety of factors may contribute to low consumption, including cost and convenience. A recent study revealed one easy solution: frozen.
- 2 tablespoons extra-virgin olive oil
- 1 pound ounces chicken tenders, cut into bite-size chunks ( you can also use chicken breasts or whole chicken parts cut into small pieces)
- 4 cup frozen mixed vegetables of you choice ( I used the Normandy blend)
- 1 cup diced potatoes
- 1 medium onion, finely chopped
- 1/2 cup bell pepper, finely chopped
- 2 cloves garlic finely diced
- 1/2 teaspoon Italian seasoning blend
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups chicken broth or water
- 1/4 cup dry, small pasta, such as farfelline
- 1/8 cup cilantro, chopped
- Heat oil in a large saucepan over medium-high heat. Add chicken, spices, onions, bell peppers, and garlic; cook, stirring occasionally, until browned, 3 to 4 minutes. Add the chicken broth or water and bring to boil, bring heat down to low and simmer for 5 minutes. [br][br]Add the potatoes, pasta, and frozen veggies and cook, stirring often, until the vegetables are slightly softened, 8-10 minutes.[br][br] Turn off the heat and stir in the cilantro. Serve warm. Enjoy!
- [i]Cover and refrigerate up to 3 days or freeze up to 3 months.[/i]