Tristen Webb January’s cold weather is the perfect time of year for a delicious bowl of soup! You can make your own by following along here with the first recipe on our 2025 calendar or by watching the video below!
Ingredients:
Serves 4-6
- Whole Grains 1 1/2 cups cooked (choose one)
- Brown rice
- Whole wheat pasta
- Barley or quinoa
- Couscous
- Vegetables up to 2 cups, chopped (mix and match any vegetable)
- Tomatoes
- Onions
- Carrots
- Leafy greens (spinach, kale, cabbage)
- Bell peppers
- Split Peas 1 cup, cooked
- Protein 1 pound (cut into bite-sized pieces, if desired)
- Other beans or lentils (cooked or canned, drained, and rinsed)
- Beef (shoulder, round, brisket, or ground)
- Chicken or turkey (leg or thigh; boneless, skinless)
- Pork (shoulder, butt)
- Liquid 4 cups (choose one)
- Water
- Low-sodium broth (chicken, beef, or vegetable)
- Low-sodium tomato juice
Instructions:
- Wash hands with soap and water.
- If using grains, cook according to package directions.
- If using meat, heat 1 tablespoon oil in a pot on medium-high. Sauté the meat until lightly browned. If not using meat and using split peas or any other bean or lentils instead, skip this step.
- If using canned vegetables, add to a colander and rinse thoroughly.
- Add the vegetables. Lower the heat and sauté for 5 minutes. If you use frozen, canned or thawed vegetables, skip this step and add the vegetables in step 6.
- Add the liquid and frozen/canned vegetables (if using) and boil. Let cook for 25-30 minutes. Stir occasionally.
- Turn off the heat. Add the cooked grain.
- If using cooked beans/lentils, add them to the soup mixture. Mix well and serve warm.