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Quick Soup Recipes for Travel Nurses

Since you’re a travel nurse, you likely prefer to spend your free time out and about exploring your new location over standing in front of a stove.  And it you’ve just come off of a last shift, the last thing you probably want to do is cook.

food-healthy-soup-leek-mediumWhen you’re too tired or too busy to cook, soups can be your best friend. Hearty soups are often quick and easy to make, they can also be healthy and help you save money. That’s because soup ingredients, and one large pot can result in several meals that can be ready to go in minutes.

Below are three fall soup recipes ideal for travel nurses. These soups are packed with vegetables, protein and fiber. They’re filling enough to eat for lunch or dinner at work, especially when paired with your favorite sandwich. Plus, they’re as comforting as your favorite sweater on a cool, fall day.

Turkey Chili

1 tablespoon olive oil

2 pounds turkey meat, white and dark combined

2 cups coarsely chopped onions

2 tablespoons chopped garlic

1 large sweet red pepper, cored, deveined and coarsely chopped

1 cup chopped celery

1 jalapeno pepper, cored, deveined and finely chopped

1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried

2 bay leaves

3 tablespoons chili powder

2 teaspoons ground cumin

3 cups canned diced tomatoes

2 cups chicken broth, fresh or canned

Salt and freshly ground pepper to taste

2 15-ounce cans of red kidney beans, drained

2 cups shredded cheddar cheese

1 cup sour cream (optional)

Directions:

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

Source: http://cooking.nytimes.com/recipes/7985-turkey-chili

Classic Minestronesoup

3 tablespoons olive oil

2 carrots, chopped

1 zucchini, thinly sliced

4 ounces green beans, cut into 1 inch pieces

2 stalks celery, thinly sliced

1 quart vegetable stock

1 pound chopped tomatoes

1 tablespoon chopped fresh thyme

1 (15 ounce) can cannellini beans, with liquid

¼ cup elbow macaroni

salt and ground black pepper to taste

Directions:

Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.

Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.

Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

Source: http://allrecipes.com/recipe/13163/classic-minestrone/

Curried red lentil and butternut squash soup

3 tablespoons vegetable oil

2 tablespoons unsalted butter

1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces

1 large onion, chopped

1 carrot, chopped

1 celery rib, chopped

2 garlic cloves, minced

2 tablespoons minced peeled ginger

1 tablespoon curry powder (preferably Madras)

1 cup red lentils, picked over and rinsed

2 quarts water

1 teaspoon fresh lemon juice, or to taste

Directions:

  1. Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
  2. Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
  3. Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.

Source: www.epicurious.com

These soup recipes will help you stay healthy as the weather cools down – and will save you money and time so you can see more of your new “hometown.” Ready to get started on your new travel nursing adventures? Check out our jobs or contact an Advantage RN recruiter today. With 7,000+ open positions and 13 years of experience helping thousands of travel nurses find fulfilling travel positions, we are posed to help you every step of the way – or, as the old saying goes “from soup to nuts!”

This entry was posted on Tuesday, September 27th, 2016.
Posted in Travel Nurse Talk & Tips.
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