January is National Soup Month

January is National Soup Month

It could not have come at a better time, especially with the nip in the air.

After weeks of non-stop eating from Thanksgiving through Christmas, National Soup Month is the gastronomic respite we all need.

Soup making dates back to over 15,000 years ago.  In that time, recipes and techniques have evolved significantly.  When a soup has less broth and is cooked a little longer, it is called a stew.  Soups and stews are a combination of vegetables, noodles, meat, or fish cooked in liquid with spices and herbs. Today's most popular versions are creamy, brothy, thick, puréed, hearty, savory, vegan, gluten free and every variation in between. Gumbo, ramen, pho and birria are just a few that have dominated our epicurean lexicon.

But one thing remains the same: people love to cradle a hot, soothing and tasty bowl of soup. It's an amalgamation of goodness that warms the heart, body and soul. Not to mention, it satiates the palate and curbs the appetite. Soup just makes you feel better.

According to a recent survey, Americans consume more than 10 billion bowls of soup each year and nearly 50% of us eat soup as either a part of dinner or as dinner. Soup is a big deal. Perhaps that's why we have a national observance to celebrate its goodness.

In observance of National Soup Month, here's an easy recipe you can make for dinner.  Turkey Tenderloin Stew is full of root veggies, seasoned with earthy herbs, has a generous splash of white wine and is easy on the waistline. It is hearty, imbued with pomp and personality, and has a multisensory impact in terms of taste and visual appeal.  Translation: you will love it.  Oh – and don't forget the side of cornbread.

Happy National Soup Month. Now, get stewing!

Turkey Tenderloin Stew

See it at collardgreensandcaviar.com — just search “turkey stew” on site.


1 ½ – 2 pounds turkey tenderloin
1 pound baby Yukon or red potatoes cut in 1 inch pieces
2 medium white sweet potatoes cut in 1 inch pieces
2 medium zucchini cut in 1 inch pieces
2 medium carrots, sliced
1 cup chopped onion
3 cloves chopped garlic
½ cup white wine
1 tablespoon fresh thyme leaves
7 cups chicken stock
1 ~ 15 ounce can corn
Red pepper flakes
Grapeseed oil


  1. Cut your turkey tenderloin into chucks and generously season them with salt and pepper.
  2. Lightly coat the chunks in flour.
  3. Add a few tablespoons of Grapeseed oil to a skillet and heat. Add turkey tenderloin chunks and brown until almost done. Remove from heat and add to a stockpot.
  4. Add a little more Grapeseed oil to that same skillet if needed, heat to medium and sauté your onions and garlic about a minute then deglaze the pan with white wine and add to stockpot.
  5. To stockpot add cut white sweet potatoes, Yukon potatoes and zucchini, sliced carrots, fresh thyme leaves, 2 teaspoons of salt, ¼ teaspoon black and red pepper flakes, and canned corn.
  6. Bring to a boil, cover and simmer 1 hour. Serve with cornbread or dinner rolls.
Tip:  For added thickness, place 1 cup of stew stock and 2 tablespoons of corn starch in a blender. Place your hand on top of the blender lid to prevent it from dislodging. Mix well. Stir the thickened mixture into stew.

Veronica Hendrix is a food journalist, cookbook author, food blogger, food influencer & Food Network finalist.     Collard Greens and Caviar is the range in which we live life and love food. Here you will find a range of human interest stories about food and the culture of food we live in featuring home cooks to food enthusiasts and culinary experts. And these stories will be accompanied by simple and tasty recipes designed to "hit you in your comfort zone.” So dive in.  Cook fearless. Eat well.

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