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Celebrate National Homemade Soup Month All Winter

Updated: Feb 12

January is National Homemade Soup month and Feb 4 celebrates National Homemade soup day. It is a time to celebrate the many delicious homemade soups and recipes made in many different cultures.




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A Brief Soup History


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In the 16th century street vendors in France served a concentrated soup to residents believed to help with physical exhaustion. In 1765 a Parisian businessman opened a store that sold soup. In 1742 Eliza Smith came out with a cookbook that included several recipes for soup and bisque.


In 1772 one chapter in The Frugal Housewife Cookbook concentrate on soup with recipes. In the 17th century bouillon cubes or dried soup mix was created. Water was added to the dry mix to create broth for soup.


John T. Dorrance a chemist in 1897 invented a condensed soup for the Campbell Soup Company. He was a chemist and it allowed soup to be sold in smaller cans. The reason many cultures made soup was availability of ingredients, cooking and cultural traditions, socio-economic factors, and changes in cooking equipment.



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In 1869 Joseph Campbell wholesale fruit and vegetable vendor and Abraham Anderson formed a company called Anderson and Campbell in Camden, NJ. Both men left the company, and it eventually was called The Campbell Soup Company and John T. Dorrance the chemist became president in 1914 through 1930.


The Campbell kids used in advertising were created by an artist named Grace Dayon for streetcar ads. The Campbell Soup Company acquired the Franco-American Company in 1886 a company that made soups and canned pasta. In 1941 the Campbell Test kitchen hired a professional home economist that developed recipes for the company.


Ways to Celebrate National Soup Month and Day


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  • Look through your cookbooks or online and try to make a new soup recipe you never had for family and friends.


  • Invited friends or family over for a soup potluck where they buy or bring soup or something to eat that goes with soup like bread, sandwiches, or crackers.


  • Bring some canned soups or homemade soup to work for other workers to try.


  • Visit a restaurant and try a new type of soup you never had before.


  • Donate canned or dry soup to a soup kitchen or local food pantry


  • Bring homemade soup to work to enjoy with your sandwich


  • Buy a soup cookbook at your local bookstore or borrow one from your local library



Online Soup Websites



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The Soup Addict

Country Living Soup Recipes

50 Best Soup Recipes Pioneer Woman

55 Comforting Soup Recipes Epicurious

Fifteen Soul Warming Italian Soups

25 Italian Soup Recipes The Bella Vita Italian Recipes

Seventeen Asian Soup Recipes Saveur

Asian Soups Recipe TinEats

30 Authentic Easy French Soup Recipes Our Big Escape

The Mediterranean Fork 25 Traditional Spanish Soups and Stews



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Soup Recipes


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Vegetable Beef Soup


You will need a medium sized soup pot, wooden soup, bowl, cutting board, knife, strainer, bowl, measuring cup, spoons, soup bowls and spoons.


Ingredients:


1 tablespoon olive or avocado oil

1/2 to 1 pound ground hamburger meat

2 celery stalks chopped fine

2 carrots chopped fine

1/2 white onion diced and chopped

3 cups soup broth vegetable or beef

1/4 cup chopped spinach

1 tablespoon chopped fresh basil

1 teaspoon paprika

1 teaspoon minced garlic

Salt to taste


Directions:


Soak the vegetable in a large bowl with warm water for about five minutes. Drain and put in a bowl. Chop the celery into bite size pieces, dice the carrots and put aside in bowl. Chop and dice the spinach, and basil and put aside. Remove ends from onion and peel discard ends and peel. Cut in half chop into small pieces and add to bowl.


In a pot on the stove over medium heat add the oil and crumble hamburger and sauté for about 5 minutes. Add the chopped vegetable and sauté another five minutes. Add the broth and stir bring to boil and reduce heat. Add the paprika, minced garlic, and salt to taste. Let cook about 15 minutes. Serve with bread or crackers. Serve 4.


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Beef Pho Noodle Soup


This is a beef soup with roasted vegetable and rice noodles. You can roast the sliced beef if you want to insure it is cooked well or sauté in pan a few minutes with oil and add the roasted vegetables. The hot broth is generally poured over the sliced raw beef, vegetables, and rice noodles. You can heat the broth in a separate pan add the noodles to broth and cook six minutes and pour over sliced beef and vegetables.


You will need a baking sheet, parchment paper, medium soup pan, knife, bowl to soak vegetables, cutting board, grater, colander, pan to heat broth, bowls, and spoons to serve soup.


Ingredients:


1/2 lb. thinly sliced chuck beef

1 tablespoon olive oil

2 stalks celery diced

1 large carrot diced

1/2 onion diced

1/4 cup spinach

1/4 cup diced mushrooms

1 teaspoon minced garlic

3 cups beef or vegetable broth

2 tablespoons of scallions

1 tablespoon grated ginger

1 teaspoon lime juice

1 teaspoon siracha sauce

4-5 ounces of rice noodles


Instructions:


In a bowl with warm water soak all the vegetables and ginger for about 5 minutes. Drain and cut into carrots and celery into bite size pieces. Line a baking pan with parchment paper put carrots and celery on sheet. Cut the onion in half, remove the peel and discard, and cut into small pieces. Dice scallions and place on sheet.


Dice mushroom and put on sheet and grate ginger and place on baking pan. Be sure vegetables have space between them. Roast vegetables in oven at 350 degrees for about 20 minutes.


While vegetables are roasting do the following. In a pan on the stove heat the broth until boiling and add the rice noodles and cook about 6 minutes take off burner and cover. Cut the beef into thin strips and add 1 tablespoon olive oil to soup pot over medium. Add the beef and sauté for about 2 minutes and take off burner.


Remove roasted vegetable from over and using a spoon or spatula put them in the soup pot with the beef. Stir well. Add the diced garlic, lime juice, and siracha sauce stir well. Pour heated broth with noodles over meat and vegetables and stir. Serve immediately or take off burner and heat when ready to serve. Serves 4.




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References:

The History of Making Soup Through the Ages by Liz Flynn, Super Souper Ed

The Food Timeline Soups and Stews by Lynne Olver, Virginia Tech University Libraries

Campbell Soup Company History

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