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February is Soup Month

Feb 07, 2017

Happy Soup Month!

Even though it’s warm in Oklahoma this week, you know that winter isn’t done yet! And is there anything better on a cold February night than a bowl of homemade soup? Maybe not!

Soup is good for you and it’s the perfect comfort food for those cold winter nights that we’ll have again soon.

You probably have your own tried-and-true favorites. But for something new, here are three soup recipes we thought you might like to try:

Mushroom Barley Soup

Serves 4


2 tablespoons olive oil
1pound mushrooms, sliced
4 cups carrots, chopped
2 cloves garlic, sliced
2 sprigs fresh thyme
kosher salt and black pepper
6 cups low-sodium vegetable broth
3/4cup pearl barley
1tablespoon chopped flat-leaf parsley


1)  Heat the oil in a large pot over medium-high heat.
2)  Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper.
3)  Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.
4)  Add the vegetable broth and barley.
5)  Simmer, partially covered, until the barley is tender, 30 to 35 minutes.
6) Top with the chopped flat-leaf parsley before serving.


Chickpea, Vegetable, and Pesto Soup

Serves 4


2 tablespoons olive oil
2 stalks celery, chopped
2 carrots, sliced
1 onion, chopped
kosher salt and black pepper
2 tablespoons tomato paste
6 cups low-sodium vegetable broth
1/2 pound green beans, halved
1(15.5-ounce) can chickpeas, rinsed
1 cup frozen peas
1/4 cup pesto


1)  Heat the oil in a large pot over medium heat.
2)  Add the celery, carrots, onion, ½ teaspoon salt, and ¼ teaspoon black pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
3)  Stir in the tomato paste and cook until slightly darkened, 1 minute.
4)  Add the vegetable broth, green beans, chickpeas, and frozen peas. Simmer until the vegetables are tender, 15 to 20 minutes.
5)  Top with the pesto.


Loaded Potato Soup

Serves 4


1 lb. baking potatoes (about 3), cubed
1 can (14-1/2 oz.) reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded cheddar cheese, divided
1 green onion sliced, divided
1/4 cup sour cream


1) Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk.
2)  Microwave an additional 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
3) Reserve 2 Tbsp. each  of bacon and cheese, and 1 Tbsp. onions for topping.
4) Stir remaining bacon, cheese and onions into soup.
5) Serve topped with sour cream and reserved ingredients.


These recipes came from and, but there are an unending supply of fabulous soup recipes online. We didn’t use it for this blog post, but is another great source for finding a new recipe.

We hope you enjoy a cozy night here at home soon with a big bowl of homemade soup. It really will be springtime before you know it!

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