Campbell’s Soup Cut-out, a fridge fixture for years in our former house
Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.
Has a tub of soup or stew been bubbling away on your stove tops lately? At the moment, homemade soup with a base of spinach, celery and pork bits in chicken broth is simmering in my own kitchen.
Fall and winter are the seasons when many hear the culinary call to create and savor soup. A potpourri of fresh and canned ingredients (along with herbs and spices) feeds both body and soul.
I’ve written about soup twice before on my blog.
In this post, you can find a photo of my mother Ruth peeling potatoes along with a recipe for her tummy-warming vegetable soup.
In another post, I salute Sabah Jabri, a former accountant who, along with her civil engineer husband, fled from Iraq and settled in the United States. She has worked as a chef at Ten Thousand Villages in Ephrata, PA. In this post, you can find a photo of Sabah and her soup, along with a recipe for Melodie Davis’ savory lentil soup.
Photo courtesy of Lancaster Online
My memoir, Mennonite Daughter, contains a recipe section. You can find one of Mom’s favorite recipes for chicken corn soup on page 234.
Mom’s Chicken Corn Soup with Rivels and eggs
Thanks to blog reader Jack Weiser, I discovered a taste atlas of soups in Europe online, featuring dozens of soup recipes perhaps from your country of origin or one you have traveled to.
Your turn to share:
- A memory of a tasty soup?
- A special recipe?
- One that didn’t turn out well?
Tomorrow, Thursday, January 16, tune in to the Virtual Book Club!
News flash: Linda Joy Myers of the National Association of Memoir Writers, is featuring my book, Mennonite Daughter: The Story of a Plain Girl, on the January Virtual Book Club. Click here for more details.
Linda Joy Myers, founder and president of National Association of Memoir Writers
I love this link to soups of Europe–fascinating. The name that made me smile was Germany’s Nudlesuppe–not hard to guess even knowing little German. I would have thought there would have also been a garbanzo soup from Spain–one of my favorites there, along with the lentils (thanks for the link!).
My daughter brought me some lentil soup at Christmas–she makes it much more often than I do these days because she loves it so much and my husband doesn’t share the sentiment. 🙂 Your mother’s chicken corn soup reminds me my mom’s corn soup with chicken (minus the rivels and eggs). My own new favorite homemade soup is a recipe for broccoli soup I got from a fellow Lion friend. https://findingharmonyblog.com/2019/03/26/better-than-restaurant-loaded-potato-soup/ I also frequently make vegetable soup (of course) and Brunswick Stew–a Virginia specialty.
Well, Melodie, you are first up today with my call to the kitchen . . . makes sense of course since you have written several cookbooks.
Thanks for the comment with the link to broccoli soup. I like broccoli anyway and it’s so nutritious. 🙂
We have homemade soup at least twice a week October through May. Last night was sauerkraut soup—chicken broth with leftover sauerkraut from Sunday’s dinner, potatoes, carrots and bratwurst. Delicious!
Tracy, I have left-over sauerkraut from when I had my sister and husband over for a New Year’s dinner. Now I know what to do with it. And I have most of the ingredients: I’ll just have to go shopping for bratwurst. Thanks!
Growing up, on snow days, my mother always made chicken soup, my sister and I didn’t care for tomato, grilled cheese sandwiches and homemade brownies with jello. ❤️
My mother did the same thing, Jill! But we didn’t have homemade brownies! She preferred making pound cake.
As you know, “Soup is good food” is Campbell’s slogan for many years. I also found out it’s the title of this song: https://www.youtube.com/watch?v=EqP5tNX2KZ0
The lyrics aren’t particularly uplifting!
I’m glad you have pleasant memories of your mother’s tummy-warming soup, Jill.
Good morning, Marian! You know I love soup, and that they’re made without a recipe. I’ll probably make some later this week. 🙂 I only make borscht once or twice a year, usually deep in winter, but now I make a vegetarian version.
I often “wing it” too with recipes. Probably like you, I go by the taste test – and inclination.
Just before we traveled to Ukraine, I made borscht using beets and cabbage, following a recipe. Once or twice we were served borscht near Kiev, and unless I misunderstood, their version included a clear broth, not thick and dark like mine. I guess there are different versions, Merril!
I’ve never had a clear broth version. Many years ago our upstairs neighbors and I had a borscht night and compared our different versions. 🙂
🙂
Bravo, Marian! Another winner! Thanks for that tip………Cheers!
You put the “cherry on top” to this post, Jack. I like a world-view when it comes to recipes, and you provided that. Thank you!
I love soup! A friend makes great chicken and wild rice soup. Another makes a great beef vegetable soup. I usually make coq au vin–very hearty.
My mother also made soup and grilled cheese sandwiches for our lunches. But we had tomato soup (Campbell’s). 😀 😁
Thanks for your review of soup in your family, L. Marie. Coq us vin sounds very much like a Julia Child recipe I must have seen on her TV show. I’m impressed – a very “stylish” soup!
Campbell’s soup always had high grams of salt. Now, I see, the company is putting out more heart-healthy choices. 🙂
This post is making me hungry Marian! I love soup but only in cool days, though a cucumber soup or borscht would do the trick – maybe a chilled carrot soup. When I do make soup I throw in whatever is left in the fridge and add plenty seasoning, and definitely black pepper which enhances everything, not forgetting a dash or dollop of good quality balsamic –
At the moment, I have chili simmering on the stove, and your comment reminded me to add a dash of pepper.
I agree, Susan, soups are a nutritious way to serve leftovers – thank you!
Up there with baking, homemade soup is truly what turns a house into a home: a sign of love and care wrapped in healthy goodness. We usually have carrot and coriander soup as a starter on Christmas day, but this year I made carrot and fresh ginger for a change after seeing a video on YouTube and it was equally heartwarming and delicious. We also love Minestrone and lentil soup. What’s your favourite?
In my “retirement” years, I’ve enjoyed experimenting with spices and herbs. Your carrot and fresh ginger soup inspired me to check YouTUbe. I picked out a short one that included starting with olive oil: https://www.youtube.com/watch?v=vHYqEzsTV2U
My favourite? Nothing beats vegetable soup like Mother used to make. Chicken nooodle runs a close second.
Thanks, Fatima!
This made me want soup, and it’s only 6:00 a.m. where I am. I remember that when I travelled in Bolivia, soup was always the start of every meal. I hardly ever eat soup at home. Perhaps it’s a habit I need to nurture.
A chicken soup with mild broth probably wouldn’t hurt the belly at an early hour. Maybe, too, diluted minestrone. Soup works for sick people, so perhaps also for early birds! Thanks, Arlene!
Soup is always a favourite here too. I love lentil soup and of course, I was raised on Borscht. I have a great Jamie Oliver vege soup that I love. So tasty. Enjoy your soup!
Darlene, I wonder what particular type of borscht you enjoyed in childhood. Until we went to Ukraine, I thought there was only one kind. Lentil soup is SO nutritious – filling and full of antioxidants too, I believe.
Borscht is like trifle, the recipe varies from family to family. Mom made hers by making the broth from the left over roast bone and adding beets. But she often threw in other vegetables such as potatoes and carrots, whatever was available. I make mine with a vege base and beets. And of course served with a dollop of sour cream, as mom and grandma did.
Thanks for adding your twist on the recipe, Darlene. When we were in Ukraine, some of the borscht seemed “clear,” which may happen with a veggie base, but maybe without beets. Sour cream is the perfect topper!
Soup is a staple at our house also, Marian. We rotate between broccoli, butternut squash, and chili. Stuart is the soup meister, and we always enjoy his soups, even though they change a little every time, depending on how many veggies need to be used up and how many red peppers he puts in.
Here’s a favorite quote from one of my favorite books, Death Comes for the Archbishop: “One day, after tasting another fine French soup made by Father Vaillant, Father Latour notes that no one else for thousands of miles could serve such a soup, adding, “I am not depreciating your talent, but when one thinks of it a soup like this is not the work of one man. It is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup.” The individual and the power of living tradition – in a discussion over soup!
Thank you for adding a literary note here with your quote from Willa Cather’s famous novel, also nourishing to the soul.
One of the most appealing aspects of soup is that all the ingredients go into ONE pot, a metaphor that you, Shirley, could take in many different directions.
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Also appealing: a man in the kitchen making soup, with or without an apron! 😀
I haven’t met anyone who doesn’t like soup. We love it – hearty or not. Once in a while, Mark makes a squash soup with heaps of veggies in Zesty. Having to choose between soup or chili? Now that’s a conundrum… 🙂
It was lovely to meet you and Mark today. My crystal ball says a cup of chili may make for a nice “leftover” lunch this week. How lucky to have Mark wearing the chef hat in your house!
Marion, I just made a big pot of green bean soup. Mennonite Girls Can Cook has the recipe. Summer Savoury is the herb that distinguishes it from other soups. I put it in mason jars when it is still hot and it seals and keeps well in the fridge. I often pass out a jar of Borscht to a single mom in our church. Together with Zwieback it makes a delicious lunch.
Back in 2015, I did a blog post including Mennonite Girls can Cook. It also featured a recipe for fried eggplant from The Mennonite Cookbook, the older version: https://marianbeaman.com/2015/05/06/mennonite-girls-can-cook/
You are smart and thrifty to preserve green bean soup in jars. You are also a generous soul, giving servings out to single moms at church. How they must appreciate your love offering!
Thanks, Elfrieda!
Marian — thank you for sharing the link to the “taste atlas of soups in Europe.” That’s a great resource that I’m sure we’ll make good use of.
Do you count stew-type dishes as soup? If yes, my favorite soup is tagine (a Moroccan stew). We make a huge batch of tagine at least once a month and then freeze (in pint-size canning jars) what we don’t use immediately. Then we use the frozen jars whenever we want and enjoy them for lunch.
I wonder if you and Len are planning a European trip, or perhaps just preparing for a taste of Europe in your own kitchen.
Of course stew counts as soup in my books. I often see your tasty treats on Facebook or Instagram. Thanks for the inspiration here and there, Laurie!
I love to make soup, and will often look at a recipe as a means to “change it up”, to fit within my dietary confines. Having to follow a strict renal diet due to low kidney function, cooking is a challenge. I would love lentil soup, but the potassium in beans makes it a once-in-a-great-while-just-a-dab-will-do-you treat.
I hope your doctor has supplied you with menus to match your dietary needs. Otherwise, cooking would be a challenge. It sounds as though you already know what works (or doesn’t) for you. It’s great to see you here again, Ginger!
It has been very cold here lately and soup sounds so good. I was thinking of making cauliflower soup or cabbage soup.
Either choice sounds healthy – and hearty. Nowadays folks are substituting cauliflower for potatoes (fewer carbohydrates). Cabbage is also delicious, but causes flatulence in some people – ha!
Thanks for the comment; I’m glad this post inspired you, Janet.
“Mmm. Mmmmn. Good.” Wasn’t that the Campbell’s “verbal logo” for years? As soon as I saw your family’s fridge fixture the voice came in my mind. I can still HEAR it!
I love the simile of soup and family. So true.
My favorite soup to make is Tortilla Soup. Mexican but not spicy (the way I make it) and the crisp tortilla strips on top give it a great crunch.
I can hear the jingle too – again – in my head! It stimulates the taste buds too, the intention of ad melodies, of course.
Like you, I like Mexican food, but not very spicy. Your Tortilla soup sounds yummy, Pam!
Most soups make me want some warm bread with it (not good for my waist). The Tortilla Soup doesn’t need bread with the tortilla chips floating on top. Win/win! 🙂
Hubby believes that Panera fresh sourdough breads (with no preservatives) don’t “leaven” the waistline or tip the scales. Not a paid sponsor here, just so you know!
All in one, tortilla chips fill that need better. Thanks for the footnote here, Pam.
I love the way your hubby thinks. 🙂 🙂 🙂
Ha Ha!
Soups, stews and chowders–perfect winter fare! 🙂
Living in Maine, I’m sure you make use of soups, stews and chowders often, Bette.
The weatherman just reported that this Sunday we’ll get temps in the high 30s here in Florida. Bring it on, I say. My soup pot is ready to go! Thanks for stopping by today.
Congrats on your feature Marian! Soup. I’m a born soup lover. My favs to make are chicken lentil soup with curry and chicken vegetable soup with garlic, celery, onions and sweet potato 🙂
No one has mentioned curry or sweet potato in soup – until now. All the other ingredients you list are healthy too. I guess Campbell’s wasn’t lying when they boasted: Soup is good food. I’m glad you found today’s post appetizing, Debby. Thank you! 🙂
Great post Marian! 🙂
Winter is my favorite “cooking” season because I love making soups. I have a couple specialties, but I’m always looking for a new one to add to my rotation. My next project? Italian Wedding soup!
Making soup warms up a kitchen, so desirable in winter. I wonder if the culture suggested by your last name has anything to do with your interest in Italian Wedding soup.
Best wishes with your next project, Barbara!
Hi Marian – well maybe a little, but Italian Wedding soup is just a good soup to eat!
😀
Marian, I love soup, both making it and eating it. There’s nothing like the aroma of fresh soup simmering on the stove. I’m looking forward to your NAMW VIRTUAL BOOK TOUR.
I know you look forward to using some of your mom’s recipes for soup very soon.
Thanks for offering your familiar face I can focus on tonight. Although I’ve done a podcast, which can be edited, doing a live broadcast seem a little intimidating. But, knowing you are in my cheering section will help allay my fears. Thanks, Kathy! 😀
Oh Marian, you will be wonderful! Just be yourself. Sending positive vibes💞😘
🙂
January in NY State. Soup time! What a fun blog, Marian. I’m a fan of soup in the winter and the gift of leftovers for lunches or to take with me somewhere in a thermos. I often use frozen ingredients from my garden. For years, my family’s favorite soup recipe was a minestrone with white beans, tomatoes and many vegetables. It’s a little different every time, but the tomatoes are from the garden, usually frozen the previous summer. Oh, I have a container of that style soup in my refrig right now. Delicious and nutritious. My mom didn’t make soup but both my grandmas did.
I’m sorry my hearing isn’t up for podcasts. I wish it were and I’m still improving. I know you were great.
Elaine, you are an original when it comes to the farm-to-table lifestyle. I admire your still farming produce, eating off the land. On top of that, you share your bounty. Yay! 🙂
Soup ? I adore soup . It’s a complete meal in its self . Here in Wales we have cawl it actually translates as soup or broth but usually it’s a lamb broth which we serve with .
cheese.
We have in our family what my son calls ‘Dog Stew’ because it may look like dog meat but tastes delicious. It’s just beef stew with carrots onions and peal barley .
I originally come from ‘The Black Country ‘ which is an area in the West Midlands so called for its industry in 20th century . We have Groaty Dick a very thick stew made from beef , leeks and grouts . I’m leaving you now to make some soup my mouth is watering.
Cherryx
Cherry, you have given me an education in Welsh soup/stew making. Wow! I just had breakfast, (7:30 a.m. here) so my mouth is not watering. However, I am going to print your comment, take it to the kitchen and make sure I have the ingredients on hand. The temperature is supposed to dip tonight, all the better for yummy soup to warm the tummy.
One question about the Groaty Dick stew, what are the grouts? Thanks a heap! :=)
Goats are like a grain such as peal barley. 😊
Cherryx
Thanks!
My mother, like yours, made a tasty vegetable soup. And I had special memories of visiting Ephrata in past years on vacation. I’m afraid we didn’t visit the restaurant you mentioned. Soup is a comfort to the soul in these cold, winter days. Great post, Marian!
It’s such a comfort to see your smiling face here, Sherrey! Thank you for the comment and for reminding me of your visit to Ephrata some years ago. Recently, I learned that 10,000 Villages would be closing there. I don’t know if they are re-locating or are closing down for good. Certainly, the latter would be a sad event.
Recently, I learned about Trades of Hope, which has a similar mission: to help disadvantaged women worldwide (18 different countries) to escape homelessness and sex trafficking by selling their wonderful wares to Americans https://tradesofhope.com
Again, thanks, Sherrey!
I do lovely a warming veggie soup!
Oh, yes, Fiona! Even Florida is cold now. 🙂
Ahhhhh…Soup is eaten a lot here although its hot and anything goes chilli, curry, lemongrass the list endless although everywhere around world a soup with lots of ingredients is always the best and a good way to use up odds and ends…It is also National Soup Month which means lots of soup recipes to be found and tried…Some great links to check out..thank you 🙂 xx…My favourite although it is messy toprepare and eat is crab and sweet potato soup…Have a great week Marian 🙂
Thanks for the reminder about National Soup Month. I guess my theme fits. The weather is cool (Cold for us!) in Florida now. Last night I made a supper soup of smoked sausage, carrots, potatoes, and onions in a chicken broth. Also, I added leftover sauerkraut to boost the flavor.
Crab and sweet potto soup sounds filling and delicious! Thanks, Carol.
Very nice, Marian… I like sound of adding sauerkraut.. 😀
I think it will…The addition of sauerkraut sounds good , Marian 🙂