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Heat Up Your Days with National Soup Month

Photo by My City Buzz

After a weeks-long break, getting back in the SLO swing of things can be daunting. With classes picking back up and a forecast of rainy days ahead, healthy eating might be the last thing on your mind. However, providing yourself the right nutrients is essential to power your mind and body throughout the day.

Searching for a quick, easy meal that pairs perfectly with even the gloomiest of days? Look no further than this soup-erb solution. Whether you’re a chili, chowder or ramen fan, this is your month to shine.

Campus Dining offers delicious daily soups at the Avenue, like tomato basil bisque, clam chowder and garden vegetable. Check out the full menu here at the Campus Dining website.

Even for those not used to cooking, soup is an incredibly versatile dish. With the simple combo of water, vegetables and protein of your choice, you can whip up a bowl of hot, flavorful goodness that is sure to keep you smiling all January long.

Canned soup is often times loaded with salt, and doesn’t taste as great as it could be. Skip the Campbell’s and try one of these simple recipes using wholesome ingredients from scratch. You can even find most of the items used at Campus Market.

Microwaveable Minestrone

(from Spoon University)

Photo by Jennifer Silverberg

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes


  • 1 cup pasta shells
  • 1.5 cup carrots
  • 1.5 cups zucchini
  • 1 small onion
  • 2 tablespoons olive oil
  • 1 can cannellini beans, drained
  • 1 can diced tomatoes, drained
  • 14.5-oz vegetable broth
  • 2 teaspoons basil
  • Salt & peper
  • Parmesan cheese


  1. Bring three cups of water to a boil, and cook pasta for the time recommended on the box.
  2. Chop up carrots, zucchini and onions into bite-sized pieces.
  3. In a microwave-safe bowl, combine carrots, zucchini onions and olive oil.
  4. Microwave covered on high power for 8–10 minutes.
  5. Sprinkle with cheese and enjoy!

Slow Cooker Chicken Soup

(from Spoon University)

Photo by Danielle Walker

Prep time: 30 minutes
Cook time: 8 hours
Total time: 8 hours & 30 minutes


  • 6 chicken legs
  • 2 carrots
  • 1 onion
  • 6–8 garlic cloves
  • 1 tablespoon olive oil
  • 5 1/2 cup water
  • Italian seasoning, salt and pepper to taste


  1. Peel and slice onion. Place 2–3 layers into slow cooker evenly.
  2. Peel garlic and smash with broad side of knife. Sprinkle evenly over onion layers.
  3. Wash, peel and chop carrots. Spread over garlic and onion.
  4. Add Italian seasoning, salt and pepper to suit personal preference.
  5. Pour olive oil evenly across vegetables.
  6. De-skin chicken legs. Crush bones with your hands to break the cartilege — it’ll give the soup more flavor.
  7. Place chicken legs into pot evenly.
  8. Add water until everything is completely submerged.
  9. Plug in slow cooker, turn to “low.” Cook for at least 8 hours.
  10. Serve and enjoy!

Easy Tomato Soup

(from Spoon University)

Photo by Delish

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes


  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 cup chicken broth
  • 3 cans diced tomato
  • Salt to taste
  • Basil (optional)


  1. Heat olive oil in large saucepan over medium heat. Add garlic and cook for 30 seconds, stirring constantly.
  2. Add broth, salt and tomatoes, then boil for 15 minutes.
  3. Reduce heat and simmer for 20 minutes.
  4. Place the soup in a blender and blend until smooth.
  5. Garnish with basil, serve and enjoy!