SOUP SEASON

by Annie Wooden

Now that winter has arrived in Sanders County, we're ready for soup season. There's nothing like a hearty bowl of chili or chicken noodle to warm the body and soul on a cold winter's day.

January also happens to be National Soup Month. The art of making soup has been around for thousands of years. According to daysoftheyear.com, about 20,000 B.C., people would boil concoctions in clay vessels or in watertight baskets or animal hides using heated rocks. The modern idea of soup was first used in France in the 16th century, when street vendors sold a highly concentrated, inexpensive soup that was advertised as an antidote to physical exhaustion.

Condensed soups were invented by Dr. John T. Dorrance at the Campbell Soup Company in 1897, according to the company's website. Dorrance, the nephew of the company's general manager, condensed soup into smaller, lower-priced cans than other canned soups and is usually doubled in volume by adding a can full of water or milk.

Below are some of our favorite soups. One is a wild rice soup we learned to make from Jenna Brown of Thompson Falls. Brown grew up in Minnesota, where wild rice grows abundantly. The different textures of the ham, rice and vegetables make for a rich and filling creamy soup.

Our recipe for taco soup is adapted from Jennifer Strine of Thompson Falls. Like most soup recipes that become family traditions, Strine told us to dump whatever we had in the soup when we make it. The type of beans always changes based on what we have on hand, and sometimes we substitute the diced tomatoes with Rotel tomatoes, which have green chilies in them. Taco soup is a quick alternative to chili that you can easy double or triple if you're feeding a crowd.

Chunky potato soup is a Neesvig family favorite that is always appreciated after a holiday ham dinner, as it furnishes a hearty meal utilizing leftover ham in a different way. Very few ingredients are needed to make it, meaning preparation usually doesn't require a trip to the grocery store. It can be fancied up by adding celery, jalapenos, tomato, basil, radish or any other garnish of interest.

While we know kale is good for us, sometimes it's hard to find ways to incorporate it into meal planning. Kale, white bean and chicken soup offers a great way to get vitamins, fiber and protein. The kale cooks down nicely, and leftover rotisserie chicken works great for this recipe.

Our final soup recipe is one that people love or hate. We're on the love side of the split pea soup fence. This hearty recipe is a classic, from a classic source. We have found that the recipe in the Betty Crocker Cookbook (that red and white plaid one that your grandma had) is the best. With just a few ingredients, you end up with a whole pot of goodness.

TACO SOUP

Ingredients

2 pounds ground beef

1 envelope taco seasoning

1-1/2 cups water

1 can (15.25 oz.) whole kernel corn, drained

1 can (15.5 oz.) pinto beans, undrained

1 can (15 oz.) kidney beans, rinsed and drained

1 can (14.5 oz.) diced tomatoes

1 can (4 oz.) chopped green chilies

1 can (6.5 oz.) sliced olives, drained

Condiments for topping

Directions

In a large pot, cook beef until done, drain. Stir in taco seasoning and water. Add remaining ingredients. Bring to a boil, then reduce heat and simmer uncovered, for 20 minutes.

Top with condiments as desired, including corn chips, cheese or sour cream.

CHUNKY POTATO SOUP

Ingredients

6 medium potatoes

4 cups water

1 large onion

6 tablespoons butter

6 tablespoons flour

Crushed red pepper flakes

Ground black pepper

6 cups milk

1 teaspoon sugar

2 cups shredded cheddar cheese

2 cups cubed cooked ham

Directions

Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.

WILD RICE SOUP

Ingredients

6 tablespoons margarine or butter

1 tablespoon minced onion

1/2 cup flour

3 cups chicken broth

2 cups cooked wild rice

1/2 cup finely grated carrots

1/3 cup minced ham

3 tablespoons chopped slivered almonds

1/2 teaspoon salt

1 cup half-and-half

2 tablespoons dry sherry, (optional)

snipped fresh parsley or chives

Directions

In large saucepan, melt margarine; sauté onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.

Tip: One-half cup uncooked wild rice = 1 1/2 to 2 cups, cooked.

Source: Lunds & Byerlys

KALE, WHITE BEAN AND CHICKEN SOUP

Ingredients

3 tablespoons olive oil

2 cups yellow onion, peeled and diced small

1 cup celery, sliced thin

2 to 3 cups green cabbage, sliced into thin ribbons

4 garlic cloves, peeled and finely minced

8 cups low-sodium chicken broth

3 to 4 cups shredded cooked chicken

two 15-ounce cans cannellini beans, drained and rinsed

1 tablespoon dried parsley

1 teaspoon dried oregano

1 teaspoons salt, to taste

1 teaspoon black pepper, to taste

leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)

1 cup zucchini, diced small

1 tablespoon lemon juice, optional

Directions

To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.

Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently.

Add the garlic and sauté for another 1 to 2 minutes.

Add the chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.

Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.

Taste soup and add salt or herbs, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like, and you prefer more broth, adding a cup or two of water is okay because at the end you will adjust the salt level. Serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Source: averiecooks.com

SPLIT PEA SOUP

Ingredients

1 pound (2-1/4 cups) green split peas, rinsed

8 cups water

1 meaty ham bone (about 1-1/2 pounds)

1 large onion, chopped

1 cup diced celery

1 cup diced carrots

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon dried marjoram, crushed

Directions

Cover peas with water and simmer gently for 2 minutes; remove from heat, cover and let stand 1 hour. Add bone, onion, salt, pepper and marjoram. Bring to a boil; cover, reduce heat and simmer 1-1/2 hours. Stir occasionally. Remove bone, cut off meat and dice. Return meat to soup and add vegetables. Cook slowly, uncovered, 30-40 minutes. Serves 6 to 8.

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