My go to contribution when a friend or family member is sick, or suffering is some type of casserole or comforting dish. Over the last year and a half, I have been developing a soup specifically for those diagnosed with Covid. This summer, with the little farm stands brimming with summer vegetables, I have taken my Covid soup to the next level. Amongst the seasonings, I’ve added turmeric and ginger, two spices I have heard help when you are suffering from a virus. During this time of uncertainty, when we feel helpless and filled with a low humming angst, I once again find comfort in chopping, dicing, and seasoning— a small protest to the injustices in the world.  Enjoy.

You need to get out the big stock pot.

Ingredients:

2 zucchini, diced
2 yellow squash, diced
2 yellow onions, diced
5 celery ribs, diced
5 red potatoes, scrubbed and diced
I 10 oz package of fresh green beans, snapped and trimmed
1 14 oz. can of diced tomatoes
1 8 oz can of tomato sauce
1 package of frozen peas and carrots
1 can of corn, drained
1 can of butter beans, drained and rinsed
1 can of garbanzo beans, drained and rinsed
1 family pack of boneless, skinless chicken thighs, cut into ½ inch pieces
3 cartons of chicken broth
3 vegetable bouillon cubes
2 Bay leaves
1 tsp turmeric
1 tsp ginger
1 Tbsp Parsley
1 Tbsp Oregano
1 Tbsp Basil
Salt – to taste, but be generous, unless you have restrictions
Black pepper to taste, again, be generous

Bring to a boil and then simmer for an hour. Serve with warm, fresh bread.