Written by: Elizabeth Hall, PhD, RDN, LDN, Food City Registered Dietitian

Make the most of cold weather by celebrating National Soup Month this January! 

1. Start with aromatics. "Aromatics" are boldly fragrant vegetables with a lot of flavor potential. It's best to start with them so they have time to release all their essence into the soup. Sauté chopped onions, carrots, and celery with minced garlic in a little olive oil just until they begin to release their fragrance and become translucent. 

2. Add veggies and protein. Get creative and add your choice of vegetables and/or proteins. The key here is that all the vegetables and protein should be cut into similar bite-size pieces so they cook at the same rate. A good rule of thumb is to stick to around 4 cups of vegetables for 4 to 6 servings of soup. Regarding proteins, lean cuts of meat like strip steak, pork loin, or chicken breast are all good choices. Add about 12 ounces to 1 pound of meat for 4 to 6 servings. 

3. Next, add liquid. Broth is the way to go here, but the type comes down to flavor preference. Choose low-sodium options if available, but if you already have regular broth on hand, you can substitute water for half of it to lower sodium content. Typically, you will need about 4 cups of broth for 4 to 6 servings, but add enough liquid so that everything is submerged by 1/2 to 1 inch of liquid.

4. Simmer your soup. Remember to simmer, not boil. Boiling soup too rapidly can cause uneven cooking. Plus, simmering also allows more time for flavors to develop and deepen. Cook until the protein and veggies are done; typically about 20 to 30 minutes. 

5. Add the extras/finishing touches. If adding grains, choose quick-cooking options like bulgur or quinoa. Add at the beginning so they have time to cook. If using pasta, add 10 minutes into cooking. Since grains and pasta expand, so you only need about 1/2 to 1 cup of each. Towards the end of the cooking time, you can add more tender vegetables and fresh herbs and spices for flavor.