The winter weather is perfect for soup, which explains why January is National Soup Month.

Foodland Ontario home economist Teresa Makarewicz has two tasty options for us.

Vegetable Lentil Soup

There’s nothing more satisfying than a bowl of soup packed with the goodness of seasonal Ontario vegetables. This soup freezes well for up to 2 months, so make a batch and divide into separate containers.

Preparation Time: 20 minutes
Cooking Time: about 1 hour
Serves 10

Ingredients

• 2 tbsp (25 mL) each unsalted butter and olive oil
• 2 cups (500 mL) diced Ontario Onions
• 2 cups (500 mL) diced Ontario Carrots
• 2 cups (500 mL) cubed 1-inch (2.5 cm) Ontario Celeriac (Celery Root)
• 2 cloves Ontario Garlic, finely chopped
• 1/2 cup (125 mL) chopped fresh Ontario Flat Leaf Parsley
• 1 tsp (5 mL) each dried oregano leaves, salt and pepper
• 2 cups (500 mL) brown lentils, rinsed
• 1 can (540 mL) diced tomatoes, with liquid
• 8 cups (2 L) vegetable or beef broth

Directions

1. In large pot, over medium-high heat, add butter, oil, onions, carrots, celeriac and garlic, stirring occasionally, until tender, five to seven minutes.
2. Add parsley, oregano, salt and pepper; cook for 3 minutes.
3. Stir in lentils, tomatoes and broth; bring to boil.
4. Reduce heat and simmer 10 minutes, stirring occasionally.
5. Add 2 cups (500 mL) water, cover and simmer for 20 to 25 minutes or until lentils are tender.
6. Pour 1/3 of soup into blender or use hand blender to purée until smooth. Return to pot; stir until combined. Ladle into bowls.

Tip: As lentils absorb liquid; the soup becomes thicker after sitting in the fridge. Add water, 1/2 cup (125 mL) at a time, to thin soup.

Beef Barley Soup

Enjoy this simple and flavour-packed soup, featuring beef, barley and vegetables. Serve with a crusty baguette for an easy and comforting meal.

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves 6

Ingredients

• 1 tbsp (15 mL) vegetable oil
• 250 g Ontario Beef Sirloin Steak, cut into cubes
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) salt
• 3 cloves garlic, minced
• 3 fresh Ontario Thyme Sprigs (or 1/2 tsp/2mL dried thyme)
• 1-1/2 cups (375 mL) diced Ontario Onions
• 1 cup (250 mL) diced celery (or 1 cup/250 mL Ontario Celeriac/Celery Root)
• 1 cup (250 mL) diced Ontario Carrots
• 4 cups (1 L) sodium-reduced beef broth
• 2 cups (500 mL) water
• 1/2 cup (125 mL) pearl barley
• 2 cups (500 mL) lightly packed, thinly chopped Ontario Cabbage
• 1-1/2 cups (375 mL) diced Ontario Parsnips

Directions

1. In large pot, heat oil over medium-high heat. Pat beef dry with paper towel; sprinkle with pepper and salt. Add to pot; cook, stirring occasionally, until browned, three to five minutes.
2. Add garlic, thyme, onions, celery and carrots; cook, stirring occasionally until carrots are lightly softened, about five minutes. Add broth, water and barley; bring to boil. Reduce heat; simmer, covered for 15 minutes.
3. Stir in cabbage and parsnips. Simmer, covered, until barley is tender, about 15 minutes. Discard thyme sprigs.