If you know anyone recovering from an injury or surgery, make them soup using these vegetables: carrot, potato, sweet potato, red pepper, broccoli, spinach and add some lima beans. By researching, I learned that there are certain nutrients that can help heal the body from an injury, a wound, or surgery. The most essential are vitamins A, C, and E along with zinc, calcium, potassium, and protein. So I created this recipe using ingredients highest in these nutrients for a powerful healing soup. It’s also a delicious vegetable soup and any vegetable soup will have health benefits, but using these specific ingredients provide the best concentrate of what is needed by the body to heal.
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I make this soup using my own homemade chicken broth. Chicken broth has its own health benefits and it’s the best liquid to use. Vegetable broth is also a good choice but even if you use plain water, all the wound healing benefits will still be there. If someone is not able to eat due to a closed jaw or dental surgery, this soup can be pureed to drink, or pureed and thinned to drink with a straw.
One more food with excellent healing enzymes is fresh pineapple (not canned – only fresh has enzymes). So the most beneficial meal to help recover would be a big bowl of wound healing soup with some fresh pineapple for dessert.
By the way, even if you’re not trying to heal, this is an incredibly healthy vegetable soup full of antioxidants, vitamins, and minerals. If you want to use my chicken soup as a base. You can make the stock the day before and after it’s refrigerated, remove the fat from the top and proceed with this vegetable soup. Once you have the stock, my wound healing vegetable soup takes just 30 minutes to make.
Chop the vegetables into small 1/4 to 3/8-inch pieces for quick cooking. The ideal liquid to use is homemade chicken soup for its extra health benefits but even using plain water, the healing properties are all still there. An amount of salt depends on the liquid used so check for salt at the end.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 4 servings
5 cups chicken broth, vegetable broth, or water
1 cup diced carrot
1 cup diced red pepper
1 cup diced potato
1 cup diced sweet potato
1 cup chopped broccoli
1/2 teaspoon salt + pepper to taste
1 cup baby spinach, very firmly packed (1 ounce)
1 cup canned lima beans, drained (8 1/2 ounce can)
Place all ingredients except spinach and lima beans in a soup pot.
Bring to a boil. Cover and reduce heat. Cook for 10 minutes.
Remove from heat and add spinach and lima beans. Taste for salt.
If eating is difficult, the soup can be pureed to drink, or pureed and thinned to use a straw.