Super Simple Sick Day Soup

I made this last week when #2 was recovering from the stomach flu. I usually just make some miso soup but her nausea was dragging on, and #3 was also home with a cold and fever. It tastes really good but does not have anything that might upset a tummy – no fat added, no garlic, low sodium if possible. I also add ginger to help with the nausea but not enough to be overpowering.


  • 2 stalks celery, chopped
  • 1 leek, white parts only, carefully rinsed and chopped
  • 2 carrots, diced
  • 1/2 T* minced ginger
  • 1/2 t* dried oregano
  • 1/2 t dried basil
  • 4 cups Vegetable broth, preferably low sodium
  • 2 cups water
  • Bay leaf
  • 1 can of garbanzo beans
  • Conchiglie (small shells) or any small pasta
  • Salt and pepper to taste


  1. In a large pot, saute the celery, leeks and carrots for 6-8 minutes or until soft, adding water to prevent sticking.
  2. Add the minced ginger and spices and continue cooking for 3-5 minutes.
  3. Add the vegetable broth, water and bay leaf, and bring to a slow boil.
  4. Cover and simmer for 1 hour.
  5. Meanwhile, cook 1 cup of the pasta according to package directions.
  6. Add the cooked pasta and garbanzo beans to the soup, adding additional water if you like it with more broth. Continue cooking until heated throughout and serve.

*I always use capital T for Tablespoon and lowercase t for teaspoon.

Thoughts? Comments?