With the cold temperatures that we have experienced over the last few days, it is no surprise that January is National Soup Month.
Some of my favorite memories from my childhood are of my mother making a batch of Portuguese Kale Soup in our crock pot. She would chop potatoes, onions, and linguicia (a Portuguese sausage), then let me put them into the crock pot and add the chicken or vegetable stock. After it simmered while we were gone for the day, she would cut fresh Kale and add it to the crock pot. The house always smelled wonderful on those days. We’d enjoy it with a slice of Italian bread. Of course, I’d always have more than one slice of bread. A tradition that I’ve carried well into my adulthood!
I don’t make soup very often for my family. We all like different types of soups, my favorite soups are meatless. I love Black Bean Soup and Minestrone. The Texan, on the other hand, likes his meals to have some type of meat. I’m going to compromise and this week we’re going to try this spicy Chicken Taco Tortilla Soup recipe. The prep time is under 15 minutes, making it perfect for a quick and easy meal. I don’t use bouillon, so we’ll be substituting that and the water for chicken stock.
Does your family have a favorite soup? Do you prefer homemade soups or canned soups?
Disclosure: This post was written as part of my participation in the Hormel Foods Extended Blogger Program. While Hormel Foods provides me material and necessary resources to complete various activities, all statements and sentiment are my own.