On top of being delicious, the nutrients in this dish can speed recovery from a cold by 31 percent.
- 2 tbsp. olive oil
- 2 cloves garlic, chopped
- 1/2 onion, diced
- 6 mini multicolored bell peppers, diced
- 2 (14.5 oz.) cans lowsodium chicken stock
- Fresh parsley
Heat oil in pot over medium heat. Add garlic and onion; cook 1 min. or until fragrant. Add peppers; cook 5 min. or until starting to soften, stirring. Add stock.
Bring to a boil. Simmer 10–15 min., until veggies are tender. Season with salt and pepper. Garnish with parsley.