National Soup Month
A delicious bowl of warm soup is one of the most satisfying things that one can have on a cold winter day. It just so happens that January is national soup month! The perfect time to try some new recipes and expand your soupy horizons. We wanted to share this monthly celebration with you by giving you some history on soup and a few of our favorite recipes.
The Soul Warming History of Soup Month Historical evidence of the existence of soup dates all the way back to about 20,000 B.C.
Boiling was not a common cooking technique until the invention of a waterproofed container, which started out as clay vessels. Animal Hides and watertight baskets were used along with heated rocks.
The word soup itself derives from the French word ‘soupe’ which means soup or broth.
In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith’s The Complete Housewife; or Accomplished Gentlewoman’s Companion, and it included several recipes for soups and bisques.
A 1772 cookbook titled The Frugal Housewife, had an entire chapter around the entire subject of soups.
In 1897, Doctor John T. Dorrance, a chemist with the Campbell Soup Company invented condensed soup, which has grown exponentially in popularity in the modern era. Condensing soup allows soup to be packaged into a smaller can and sold at a lower price than other canned soups. The soup is usually doubled in volume by adding a “can full” of water or milk (about 10 ounces).
Since the 1990s, the canned soup market has burgeoned with soups marketed as “ready-to-eat,” which require no additional liquid to prepare. Microwaveable bowls have expanded the ready-to-eat canned soup market even more, offering convenience (especially in workplaces) and are popular lunch items.
Now that you have some knowledge of the history of soup here are some of our favorite soup recipes to get you through the winter.
Slow Cooker Chicken Taco Soup
1 Chopped Onion 1 Can of Chili Beans 1 Can of Black Beans 1 Can of Whole Kernel Corn, Drained 1 Can of Tomato Sauce 1 can or bottle of beer. 2 cans of diced tomatoes with green chilis. 1 packet of taco seasoning 3 whole skinless, boneless chicken breasts 1 package of shredded cheddar cheese Sour Cream (optional) Crushed Tortilla Chips (Optional)
Directions: Step 1: Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Step 2: Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Curried pear and butternut squash soup
5 cups butternut squash, peeled and cubed
3 medium pears, peeled and cubed
1 cup chopped onion
2 cloves of garlic, finely diced
4 cups chicken stock or low-sodium broth
1/2 tablespoon curry powder (plus another 1/2 tablespoon reserved)
2 tablespoons unsalted butter
Salt and pepper to taste
A swirl of half and half
In a large stock pot, melt the butter. Add the onions and garlic and cook until the onion begins to soften, about 5-6 minutes. Add the squash, pear and chicken broth. Season with salt, pepper and half a tablespoon of curry powder. Bring to a boil, then cover and simmer until the squash is fork tender, about 20 minutes.
Using an immersion blender, puree the squash and pears in the pot until smooth. (You can also do this with a regular blender. Just work in small batches because the soup will be really hot.) Add the remaining curry powder and season with salt and pepper to taste. Add a swirl of half and half to finish it off. Serve hot.
Potato kale soup
1 small red or yellow onion diced
Olive oil
5 cloves of garlic, peeled and sliced
A pinch of red chili flakes
1 pound of Yukon gold or red potatoes, peeled and cut into 1/2 inch pieces
6 cups low sodium organic chicken broth
1 bay leaf
1 bunch of kale, washed, stems discarded and leaves chopped
Salt and pepper to taste
2 links of chicken sausage
Pour enough olive oil into a large soup pot to cover the bottom. Over medium heat cook the onion, garlic, and chili flakes for several minutes, until the onion begins to soften. Add the potatoes, broth, and bay leaf and bring to a boil. Add the kale, reduce heat to a simmer, and cook until the kale is tender and the potatoes are soft. Remove the bay leaf and season to taste with salt and freshly ground black pepper.
Help us celebrate national soup month and comment below with some of your favorite soup recipes. We would love to try some new ones before the warmer spring weather rolls in.
Sources:https://www.bing.com/images/search?q=potato+kale+sou%5b&FORM=HDRSC2
https://www.daysoftheyear.com/days/soup-month/
