National Homemade Soup Day

We're back with more nourishing soup recipes to warm your soul! You might remember our first round of cozy winter soups packed with health benefits – today we're excited to share round two with our Community.

No matter where you call home, the winter months create the perfect opportunity to slow down and embrace indoor cooking projects (like these homemade soups) before spring arrives. We understand how tempting it can be to reach for less nutritious comfort foods during colder months, but we're here to remind you that soups offer an incredible way to pack abundant nutrients into one satisfying, warming bowl!

Let's make the most of these final weeks of winter hibernation with these delicious, health-supporting recipes that your whole family will love:

This crowd-pleasing chili brings convenience and nutrition together beautifully. While canned beans and chicken broth make preparation simple, using fresh or dried beans with homemade broth elevates this dish to something truly special. We love roasting turkey tenderloins – it's easier and naturally lower in sodium than purchasing deli turkey. Skinless, boneless chicken breasts or ground turkey work wonderfully as alternatives.

• 1 tablespoon canola oil
• 2 cups diced yellow onion (about 2 medium)
• 1 1/2 tablespoons chili powder
• 1 tablespoon minced garlic
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 3 (15.8-ounce) cans beans, rinsed and drained
• 4 cups fat-free, lower-sodium chicken broth
• 3 cups chopped cooked turkey
• 1/2 cup diced seeded plum tomato or cherry tomatoes
• 1/3 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• Pepper and salt to taste
• Cilantro sprigs (optional)
• Fresh or canned corn (optional – but we highly recommend it!)

1. Heat oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 10 minutes or until tender and golden.
2. Add chili powder, 1 tablespoon garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds.
3. Add broth; bring to a simmer. Cook for 20 minutes.
4. Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan.
5. Add turkey, and cook for 5 minutes or until thoroughly heated. Remove from heat.
6. Add tomato, chopped cilantro, (corn, if adding), lime juice, salt, and pepper; stir well. Garnish with cilantro sprigs, if desired.

This remarkably comforting soup brings warmth and nourishment on cold winter days! Paired with a loaf of fresh bread, it transforms into a complete, satisfying meal. Pro Tip: When spring arrives, substitute fresh asparagus or peas for the leeks and discover two more reasons to keep making soup year-round.

• 3 to 6 leeks (About 1 1/2 pounds before trimming)
• 2 tablespoons unsalted butter
• 3 medium potatoes
• 4 cups low-salt chicken broth
• 1/2 cup heavy cream or substitute half-and-half
• Salt and pepper to taste
• Fresh chopped parsley and sautéed mushrooms are optional (added at the very end)

1. Cut off and discard the roots and green tops of the leeks, leaving about an inch of green. (If using those large grocery store leeks, you'll only need 3; if using garden leeks, more like 5 or 6.) Discard the outer one or two tough leaves. Slice the leeks down the middle lengthwise and clean well under running water, then slice into about 1/2-inch pieces. Save a small piece for garnish.
2. Melt the butter in a soup pot and sauté the leeks over medium heat for about 10 minutes, until they start to soften and turn translucent.
3. Meanwhile, peel and cut the potatoes into chunks. Add the potatoes and a box of low-salt chicken broth (yes, homemade is always better, but we understand time is precious!) to the leeks. Bring to a boil, then turn down and simmer with the lid ajar for about 30 minutes, stirring occasionally, until the leeks are tender and the potatoes are soft. Slice the reserved piece of leek into thin slivers and set aside.
4. Remove the pot from the stove and use an immersion (stick) blender to thoroughly puree the mixture. If you have only a standing blender, transfer the soup in batches until it is all pureed.
5. After blending, return the soup to the stove and whisk in the cream. Stir more or less continuously until a simmer is just reached, then remove from heat and check the seasoning. Add salt and pepper to taste. Ladle into bowls, add the leek garnish, and serve.

Questions? Recipe ideas? Pictures of your delicious creations? We'd love to see what you're cooking! Post your photos and tag us on social @knew_health ! And as always, feel free to schedule a chat with a Member of our team or leave us a message with feedback or suggestions. We're here to support your wellness journey, one nourishing bowl at a time!