Soup’s on! January is National Soup Month
26/Jan/18 / 06:00
A warm bowl of soup on a chilly day can make all the difference – it’s comfort food at its best and can go the distance as it warms you up. From rich chowders to savory broths to creamy bisques, soup can run the gamut from a day-long simmer to a last-minute dinner. But one thing’s for certain, it will always hit the spot.
As January comes to a close, with its sporadic (and often times frigid) temperatures and shimmering snowflakes, soup should be what’s for dinner in honor of National Soup Month. What’s more, February 4 is Homemade Soup Day – we just can’t get enough of these soul-warming recipes to celebrate!
Easy Pasta Fagioli Soup
- 2 Tablespoons oil or butter
- 1 medium onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 clove garlic, minced (2 teaspoons)
- 5 cups chicken or vegetable broth
- 2 15-ounce cans cannellini beans, drained and rinsed (other any other canned bean)
- 1 15-ounce can crushed tomatoes or other canned tomato with juice (if whole tomatoes, chop first)
- 2 cans of Ravioli
- Parmesan Cheese to Taste
- Add oil or butter to a soup pot over medium heat. Sauté onion, carrot and celery until softened, about 8 minutes. Add garlic and cook for an additional 2 minutes.
- Add the broth, beans and tomatoes to the vegetables and bring to a boil. Reduce to a simmer, covered, for 20 minutes.
- Add the ravioli with sauce into the soup. Simmer for 3 more minutes or until ravioli is heated through.
- Serve soup with Parmesan Cheese on top.
Sausage, Lentil and Barley Stew
- 1 tablespoon oil or butter
- 1 pound turkey smoked sausage, diced
- 1 onion, diced
- 2 stalks celery, diced
- 3 small or 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- ½ cup dried lentils
- ½ cup quick cooking barley
- 4 cups broth
- 1 cup water
- Salt and Pepper to taste
- 2 cups frozen spinach, thawed
- Add oil or butter to a soup pot over medium high heat. Add sausage and sauté until golden brown, about 5 minutes.
- Add the onion, celery and carrots and sauté until the onions turn clear, about 5 minutes.
- Add the garlic and sauté 1 additional minute. Stir in the lentils and barley and add the broth and water. Add the salt and ground black pepper. Bring to a boil.
- Simmer, covered, for 40 minutes.
- Stir in the spinach and serve.
- Chef tip: Leave out the sausage and used vegetable broth to make this dish vegetarian!
Mexican Style Black Bean Soup
- Cooking spray
- 2 teaspoons canola oil
- ½ onion, diced
- ½ teaspoon Adobo seasoning (such as Goya)
- ¼ teaspoon ground black pepper
- 40 ounces fat-free, low-sodium chicken broth
- 14.5-ounce can fire roasted tomatoes
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ½ cup frozen corn
- 15-ounce can black beans, rinsed and drained
- 1 pound cooked chicken, diced
- Spray a large soup pot with cooking spray. Add oil and onion and sauté over medium-high heat for 3 minutes or until clear.
- Add Adobo seasoning, pepper, chicken broth, tomatoes, chili powder, cumin, corn and black beans. Reduce heat and simmer for 15 minutes.
- Stir in chicken to heat through.
- Bulk it up: Serve over cooked brown rice or barley!
Recipes provided by Jennifer Lamplough, Director of Nutrition Programs and Executive Chef, Northern Illinois Food Bank
How You Can Help:
- Volunteer at one of our Centers in Geneva, Rockford or Park City sorting and packing food
- Donate to help us solve hunger in your community – every $1 donated provides $8 worth of food.