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Cold Weather and Soup!

Cold Weather and Soup!

 

                When the typical North Dakota cold winter arrives, what better way to sit down and warm up than with a nice, warm bowl of soup? Where did soup come from, and how was it created?

                Historical evidence of the existence of soup dates all the way back to about 20,000 B.C.  Boiling water 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 also used along with heated rocks.               The word soup itself derives from the French word “soupe” which means broth. The word restaurant was first used in France, around the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion.

                In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742 included several recipes for soups and bisques. . In 1897, Doctor John T. Dorrance, a chemist with the Campbell Soup Company invented condensed soup.  Condensing soup allowed soup to be packaged into a smaller can and sold at a lower price than other canned soups.  

                Since the 1990s, the canned soup market has boomed 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.

                To warm your cold fingers and toes during a North Dakota winter, try the following combination of tasty ingredients.

 

Slow Cooker Chicken Taco Soup

 

Ingredients:

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 chilies.
1 packet of taco seasoning
3 whole skinless, boneless chicken breasts
1 package of shredded cheddar cheese
Sour Cream (optional)
Crushed Tortilla Chips (Optional

                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.

                Remove chicken breasts from the soup, and allow to cool long enough to be handled and shredded. 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.

 

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