Brain Health Soup

I make a concoction called brain health soup. One batch feeds Cindy and me for about a week, or a little less if shared with others. Several folks have praised my brain health soup, but the most meaningful endorsement came from our daughter Charissa. After sampling some of my soup she declared with an incredulous tone, a tone that revealed she could not believe her taste buds:

“Dad! You can actually cook!”

To which I replied:

“That’s because I do not care how things taste.”

I only put stuff in the soup that benefits brain health, without consideration of taste. As a long distance hiker I focused on quantity more than quality of food for most of my life. I discovered by accident that stuff good for the brain happens to taste good. I like to accept the credit anyways. Now you can accept credit as well with this recipe for brain health soup.

INGREDIENTS

Broth
1 – 2 quarts chicken stock
1 heaping tbsp black pepper
1 heaping tbsp turmeric
1 heaping tbsp ginger
1/4 – 1/2 cup parsley flakes
1 5 oz can tomato paste

Notes: how much chicken stock I put in depends on how soupy or stewy I make it, which in turn depends whether I want the batch to last a whole week or not. If I just use a quart of chicken stock I will add a can of diced tomatoes instead of tomato paste. The essence of the good taste comes from the spices in the broth.

Vegetables
1 cup of mixed black, kidney and cannellini beans
carrots
broccoli, spinach or both
onion

Notes: I put the beans in first, even before the spices, as they must simmer for hours in the broth. The proportions of other vegetables depend on the ratio of stuff to broth you want, though I always use at least one medium onion. Carrots and onions as root vegetables last a long time in a broth without fermenting. Broccoli lasts pretty well in a broth, spinach not as long. Which dark green vegetable I use depends on how long I want the batch to keep.

Sauteed Meat
2 boneless, skinless chicken breasts
Italian dressing
lemon juice
onion
minced garlic
same spices used in broth

Notes: I may use a variety of peppers in the saute as well, but these seem to ferment the quickest if left in a broth for a long time.

STEPS

Add the stock and other ingredients for the broth into a large pot. Include the cup of mixed beans.
Bring to a boil on high, then turn down to low medium heat. Stir occasionally.

While broth is heating chop vegetables and add to the broth.
Chop chicken breasts into small pieces.

Layer a large frying pan with Italian dressing.
Add some of the chopped onions (and peppers if desired).
Add the chopped chicken and turn the heat on to medium.
Drizzle the the layer of chicken with lemon juice and sprinkle spices.
Sprinkle about 3 tbsp of minced garlic over top.
Heat about five minutes, turn over chicken and heat for about five more minutes.

Dump entire contents of frying pan into the pot.
Simmer for at least four hours to cook the beans.
For an extra kick add ten drops Tabasco or other hot sauce to the broth while simmering.
Add Parmesan cheese either while cooking or whenever reheating the soup.

I actually do care how things taste these days and I never get tired of eating this soup. Let me know if you try and like it as well. If making the batch for a lot of people rather than a lot of days, add the peppers!

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