Amazing! There is something to celebrate or acknowledge every month, and on almost every single day of the year. Did you know that January is officially National Soup Month?
Are you eating soup this month? Usually a great cold-weather food for those of us who enjoy Winter in January. Soup warms the belly, and feeds the soul.
Here’s the scoop on Soup:
- It’s considered one of the first fast foods.
As early as 600 B.C. the Greeks sold soup as fast food on the street.
- Before soup – Broth poured over bread in a bowl. The bread was called “sop.”
Canned & condensed soups typically are high in sodium which helps enhance the flavor.
There are thousands of variations & recipes for soups. All with varying degrees of calories and beneficial nutritional content.
Different Kinds of Soup:
Creamed Soups, Chowders, & Bisques – typically higher in fat & calories
Broth-based soups, consommés - low calorie / high water content
Bean & Vegetable Soups: chili, gazpacho – filled with fiber & healthy phytochemicals
Dr. John T. Dorrance, a chemist invented condensed soup in 1897 for the Joseph A. Campbell Preserve Company. It was so popular that in 1922 the company officially adopted “Soup” as it’s middle name and is now know as the Campbells Soup Company.
What is your favorite Soup?
Chicken & Noodle, Tomato, Clam Chowder, Beef Stew, Chili? Do you know why it’s your favorite? What happy memories does eating your favorite soup bring to mind?
Here’s a recipe for one of my NEW favorites that I stirred up a few months ago.
You can be so creative in the kitchen when making soup! Please try this recipe and let me know what you think.
Chicken & Kale Soup
CHICKEN & KALE SOUP
A kitchen creation by: Aliesa George
- 2 Chicken Breasts – diced
- 1T Spectra Organic Shortening
- 1T Coconut Oil
- Spices: Sea Salt, White Pepper, Paprika, Onion Powder, Garlic Powder
Cook chicken & drain on paper towel.
- 1T Butter
- 2T Potato Starch/flour
- ½ Small Onion – diced small
- ½ Medium Carrot – diced small
- 1 Large Stalk Celery – diced small
- 2 Medium Potatoes (white skin)
- 4 C. water
- Salt & Pepper to taste
- 1 Large Kale Leaf – chopped
Melt butter, add onion & sauté on med/low heat @ 3 min. Add diced celery & sauté @ 3-5 min. Add 2T Potato Starch (flour) – stir. Add 4 C water, cooked Chicken, diced potato, diced carrots. Simmer on medium heat for 45min-1 hour. Add Kale and cook @ 5 minutes / Serve.
YUMMY!!! (Serves 2-4 depending on how big your bowl is!)
If you’ve got a favorite soup recipe to share – please add it to the comments below so we can all try it.
Hope you have a happy celebration of National Soup Month. Let’s all get our “Soup On!”