With bitter cold days in much of the country, January is an ideal month to make soup and a lot of it! It warms and nourishes us, while helping to fight the winter blues. Nothing beats a rich bowl of chowder or a hearty vegetable soup to beat the chill and fill the belly. It’s no surprise that January has been designated National Soup Month all across America.
At CWF, we’re very much a part of the soup making craze. We’re busy planning soup-making dates to gear up for the 4th Annual “Souper Bowl” event in Montclair, NJ, where friends make soup together and then donate it to our local food pantry for people to enjoy while watching the NFL Super Bowl.
The soup-making itch is spreading from Girl Scout troops to schools to neighborhoods. My friends at Baristakids are even planning an evening around soup making, where they will cook for the “Souper Bowl” and then have dinner together.
News of this rewarding way to give to others is spreading fast. So, if you’re game, we’d love some company! If you live in New Jersey, the drop off date will be Thursday February 3rd at the Human Needs Food Pantry in Montclair, NJ. Just E-mail me at firstname.lastname@example.org if you’d like to participate!
For those of you in other parts of the country, plan your own soup making event and think of who would benefit from some homemade soup: a sick neighbor, pregnant friend or local charity.
Here’s a vegetarian vegetable soup recipe that Liz and I made the other day. It was hearty, flavorful and healthy!
Veggie & Orzo Soup
Makes 4 quarts
2 tablespoons olive oil
1 onion, diced
2 cups zucchini, diced
1 cup celery, chopped
1 cup carrots, diced
3 cups cabbage, cut in chunks
½ cup diced yellow pepper
½ cup diced red pepper
4 cups vegetable stock
4 cups water
1 14-ounce can of diced tomatoes
¼ cup grated parmesan cheese
½ cup uncooked orzo
1/8 cup chopped fresh basil
1 teaspoon of salt
In a large soup pot, heat the olive oil. Sauté the onion for a few minutes and then add the zucchini, celery, carrots, cabbage and peppers. Cover with water and stock and bring to a boil. Turn the heat down, add the tomatoes and let the soup simmer for about 30 minutes. Add the orzo and let cook for another fifteen minutes. Mix in the cheese and basil. Serve!