Boost Your Health This Fall with a Colorful, Anti-Inflammatory Soup!
As we transition back into school and work routines, it’s a great time to prioritize health. One simple way is by enjoying more nutrient-rich foods, like this Eat-the-Rainbow Vegetable Soup from EatingWell. Not only is it packed with health benefits, but it’s also easy to prep for busy days.
Why Vegetables Help Reduce Inflammation
Chronic inflammation can lead to issues like joint pain and digestive problems. Luckily, a diet rich in vegetables can help. This soup is loaded with colorful veggies, each offering unique health benefits:
- Tomatoes provide lycopene, an antioxidant that helps reduce inflammation.
- Spinach is full of magnesium, supporting nerve function and reducing cramps.
- Carrots and yellow bell peppers are rich in beta-carotene, boosting immunity and eye health.
By including a variety of veggies, you’re giving your body the tools to fight inflammation, stay healthy, and feel your best. Feel free to swap in your favourites, or use whatever you’ve got on hand.
Perfect for Busy Schedules
As school and work pick up, it’s easy to fall into less healthy eating habits. This soup is a quick and nutritious option that can be prepped in advance, making it perfect for lunches.
For kids, it supports brain health and immunity, helping them stay focused and strong. For adults, it’s an easy way to maintain energy and mental clarity throughout the day.
Support Your Nervous System
A healthy nervous system is key to managing stress and staying sharp. The spinach and lima beans in this soup are great sources of magnesium, which is essential for nerve function. The tomatoes offer antioxidants that protect nerves from damage.
Adding this vibrant soup to your routine is an easy, delicious way to support overall well-being. Whether you’re packing it for school or work, it’s a simple step towards better health this fall. This recipe is also great to customize! Try adding some of your favorite hot sauce, or including shredded chicken or tofu for added protein.
Eat-the-Rainbow Vegetable Soup Recipe
Here’s how you can make this nourishing soup at home:
Ingredients
- 2/3 cup no-salt-added tomato sauce
- 1 1/2 cups frozen lima beans
- 1 cup matchstick carrots
- 1 cup chopped yellow bell pepper
- 1 cup chopped plum tomatoes
- 1 cup packed chopped spinach
- 2 1/4 cups reduced-sodium vegetable broth
- 3/4 teaspoon Italian seasoning, divided
- 3/4 teaspoon garlic powder, divided
- 3/4 teaspoon crushed red pepper, divided
- 3 pinches salt, divided
Directions
Divide tomato sauce among 3 (1-pint) canning jars (or other microwavable, airtight containers). Top each with 1/2 cup lima beans and 1/3 cup each carrots, bell pepper, tomatoes, and spinach. Feel free to swap in whatever veggies you like best! Cover and refrigerate for up to 3 days.
To prepare 1 jar of soup: Add 3/4 cup broth to the jar; sprinkle with 1/4 teaspoon each Italian seasoning, garlic powder, and crushed red pepper, and a pinch of salt. Microwave, uncovered, on High in 1-minute increments, stirring after each, until the soup is steaming hot and the vegetables are tender, 4 to 5 minutes total. Let cool for 5 minutes before serving.
To make ahead, assemble jars with the prepared veggies and refrigerate for up to 3 days.
Make It Part of Your Routine
Making healthy eating a priority doesn’t have to be complicated. With a little preparation, like following this simple recipe, you can ensure that your family is eating well even during the busiest times of the year. So as you get back into the swing of things this fall, consider adding this Eat-the-Rainbow Vegetable Soup to your meal rotation—it’s a small step that can lead to big health benefits.
Check out the full recipe and start cooking your way to better health today! Eat-the-Rainbow Vegetable Soup by EatingWell.
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