Seniors often do not pay enough attention to healthy diets for various reasons. These might vary from changes in taste buds as a side effect of medication to a general disinterest in cooking for themselves. The nutritional requirements of elders are different than those of younger people – they need fewer calories and extra calcium, proteins, vitamin B.
If you’re a senior care provider, you have many healthy options this season. Since January is National Soup Month, we have come up with some tasty and healthy soup recipes for seniors.
Immune Boost Soup
Elders’ immune systems are prone to flu and other infections. This recipe can help you with your senior care duty of protection against cold.
- 1 diced small yellow onion
- ½ cup chopped Maitake or portabella mushrooms
- 1 roughly chopped head of escarole (substitute – chard or kale)
- 1 can white low-sodium beans (substitute – lima beans)
- 1 qt low-sodium organic chicken stock/broth
- Salt & pepper
- Saute the diced onion and mushrooms in 1 tablespoon olive oil.
- Add the stock/broth and beans to the veggie mix.
- Add escarole when it comes to a boil.
- Bring down to a simmer and add salt and pepper.
This is an ideal soup, offering comfort and warmth for senior care in the winter.
- 1 jar of green salsa (8 ounces)
- 2 cups of diced cooked chicken
- 1 can (15 ounces) of drained white northern beans
- 2 cups of low-salt, low-fat chicken broth
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Sour cream (low fat)
- Cheddar cheese (low fat) sliced
- Green onion sliced
- Fresh cilantro
- Tortilla chips (baked)
- Mix all soup ingredients into a sauce pan at high heat.
- Keep stirring until the mixture comes to a boil.
- Simmer on low heat for 7-10 minutes.
Beef, Mushroom, and Barley Soup
This is a hearty, high protein soup for senior care.
- 1 tablespoon olive oil
- ½ cup onion chopped
- 2 cups mushrooms sliced
- 2 14.5 oz. cans beef broth (low-salt)
- ½ cup water
- 2 carrots thinly sliced
- ½ cup barley (quick-cooking)
- ½ teaspoon thyme
- Salt (optional)
- 8 ounces of roast beef thickly cut and chopped
- Heat the oil in a soup pot at medium heat. Stir constantly while cooking the onions for 2 minutes.
- Put in mushrooms and cook for 5 minutes, occasionally stirring.
- Add broth, carrots, barley, and seasoning; and bring to a boil on high heat.
- Lower the heat and simmer for 15 minutes uncovered or until barley and vegetables become tender.
- Stir roast beef in and serve.