National Soup Month

— Written By and last updated by
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

January tends to be a pretty bleak month. The holidays have just ended and everyone is adjusting back to their routine. That’s why January is the perfect choice for National Soup Month. Nothing quite warms you up like a bowl of soup and soup can be a very nourishing and budget friendly meal.

Soups are versatile because of all the different flavors and ingredients that can be added. They are also easy because soup can cook in a crockpot or simmer on the stove. To make your soups go even further, double or triple the recipe and freeze leftovers for a later date.

To make your soups lighter and full of nutrients try some of these tips:

  1. Buy broths and canned vegetables that are low-sodium or have no added salt
  2. Rinse your canned beans.
  3. Swap out the heavy cream for non-fat, low fat, or non-dairy milk.
  4. Puree or blend your vegetables. (This will help with the creaminess of the soup if you swap out the cream or milk)
  5. Add whole grain noodles, brown rice, bulgur, or quinoa to make soup heartier.
  6. Use lentils in place of meat. (Not sure how to cook lentils or if you will like them? Try Lentils with Cumin Vinaigrette on

Black Bean Soup

Serves 6
Serving Size: 1 cup
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes


  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 tablespoon ground cumin or chili powder (or combination)
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 cups chicken broth or water
  • Salt and pepper to taste
  • Plain yogurt or low-fat sour cream for topping


  1. Sauté the onion in olive oil in a large pot over medium-high heat.
  2. After 2 minutes, add the cumin or chili powder.
  3. Add one can of beans and broth or water. Cook for 4-5 minutes on medium heat, stir occasionally.
  4. Remove from heat and use a hand blender to puree ingredients or transfer to a blender and puree.
  5. Add the second can of beans to the pot and cook over medium heat 3-4 minutes or until bubbly.
  6. Taste and add salt and pepper as needed.
  7. Serve topped with yogurt or low-fat sour cream.

Recipe from

Looking for more tips and recipes like this? Join our email list and receive a seasonal newsletter from the Family and Consumer Science Program.