It may be c-c-c-cold outside, but you can keep your family warm with these two simple homemade soups. They contain plenty of vitamin-rich veggies and are made even healthier by using “lower sodium” broth.

BEEF AND PASTA SOUP

1 tablespoon olive oil

12 ounces beef bottom round, cut in ½-inch chunks

½ teaspoon dried basil

½ teaspoon dried thyme

1 (28-ounce) can diced tomatoes

1 carrot, cut in ¼-inch dice

29 ounces lower-sodium chicken broth

½ cup ditalini pasta

1 cup frozen corn

1 cup frozen peas

Heat the oil in a large soup pot over medium high. Add the beef and cook, turning occasionally, until browned on all sides, about 5 minutes. Add the basil, thyme, tomatoes, carrot and broth and bring to a boil; immediately reduce heat, cover and simmer gently until beef is tender, about 20 minutes. Add the pasta, corn and peas and simmer until pasta is cooked through, about 10 more minutes. Season to taste with plenty of black pepper and salt as needed. Makes 4 servings.

SAUSAGE, BEANS AND GREENS SOUP

1 tablespoon olive oil

1 cup chopped onion

3 minced cloves garlic

8 ounces turkey kielbasa (or other lower-fat sausage), cut in ½-inch pieces

32 ounces lower-sodium chicken broth

2 cups water

1 (14.5-ounce) can diced tomato

1 (19-ounce) can white cannellini beans, drained and rinsed

6 cups (about 8 ounces) prewashed kale

Heat olive oil in a large soup pot over medium high. Add the onion and garlic and cook, stirring occasionally, 4 to 5 minutes until onion is softened. Add the kielbasa and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the broth, water and tomato and bring to a boil; immediately reduce heat to simmer. Add beans and about ½ of greens, allowing them to wilt slightly before adding remaining greens. Cook until the greens are completely wilted and the broth is flavorful, about 5 more minutes. Makes 4 servings.

Newsday