COMFY, COZY, SOUP!
January is officially “Soup Month”! Celebrate the first month of the new year by warming up with a new soup recipe!
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Some Fun Facts About Soup:
(Photo credit: http://www.taste.com.au/recipes/pumpkin-chive-soup)
- It’s estimated that people have been eating soup since 6000 BC. There is archeological evidence that people were eating hippopotamus soup all the way back in 6000 BC. It is unlikely that you would find anyone eating that today!
- Americans consume around 10 billion bowls of soup every year! Women are twice as likely to order soup at a restaurant than men. The favorite and most consumed soup in the US is chicken noodle!
- Some people are surprised to find out that soup is not always served warm or hot. Soup can be served cold! A popular cold soup is known as gazpacho.
- In 1962 Andy Warhol created a painting that featured 62 Campbell’s soup cans. It is his favorite painting and one of his most popular. When someone asked why he chose to paint Campbell’s soup so much he replied that he had Campbell’s soup for lunch every day for 20 years!
- Campbell’s invented the can of condensed soup in 1897! Now it’s a staple for many households.
Kale, Tomato, and Vegetable Soup
(Photo and Recipe Credit: https://www.campbells.com/kitchen/recipes/kale-tomato-vegetable-soup/)
What You’ll Need:
1/4 cup diced pancetta
3 cups chopped kale
1 each large onion, diced (about 1 cup)
2 each medium carrot, peeled and diced (about 1 cup)
1 each celery, diced (about 1/2 cup)
1 tablespoon chopped fresh rosemary leaves
1/2cup dry red wine
1 jar (23.5 ounces) Prego® Roasted Garlic Italian Sauce
4 cups Swanson® Unsalted Chicken Broth
1 can (about 15 ounces) small white beans, rinsed and drained
Cook the pancetta in a 6-quart saucepot over medium-high heat for 2 minutes, stirring occasionally. Add the kale, onion, carrots, celery and rosemary and cook and stir for 5 minutes or until the onion is tender-crisp.
Add the wine and cook until almost evaporated, stirring occasionally. Stir in the sauce and broth and heat to a boil. Reduce the heat to medium-low. Cook for 15 minutes. Stir in the beans and cook until the soup is hot. Season to taste.
Butternut Squash & Apple Soup with Maple Bacon Cream
(Photo and Recipe Credit: https://www.campbells.com/kitchen/recipes/butternut-squash-apple-soup-with-maple-bacon-cream/)
What You’ll Need:
4 tablespoons unsalted butter
1/2 of a large sweet onion, finely chopped (about 1/2 cup)
1 1/4 teaspoons kosher salt
1/8 teaspoon ground black pepper
1 Gala apple, peeled, cored and cut into 1-inch cubes (about 1 cup)
1 butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes (about 7 cups)
1/teaspoon pumpkin pie spice
4 cups Swanson® Chicken Broth orSwanson® Aseptic Vegetable Broth
3/4 cup heavy cream
2 tablespoons + 1 teaspoon pure maple syrup
3 slices bacon, cooked and crumbled , reserving 1 tablespoon + 1 teaspoon fat
1/4 cup candied pecans
Heat the butter in a 6-quart saucepot over medium-high heat. Add the onion, salt and pepper and cook for 5 minutes or until the onion is tender, stirring occasionally. Stir the apple, squash and pumpkin pie spice in the saucepot and increase the heat to high. Cook for 10 minutes or until the apple and squash are well browned, stirring occasionally.
Stir in the broth and heat to a boil. Reduce the heat to low and cook, uncovered, for 20 minutes or until the squash is tender.
Using an immersion blender, purée the soup. Stir in 1/4 cup heavy cream and 2 tablespoons maple syrup.
Stir the reserved bacon fat, 1 tablespoon crumbled bacon, the remaining maple syrup and the remaining heavy cream in a medium bowl. Using an electric mixer, whip the cream mixture until soft peaks form. Serve the soup, topped with maple-bacon whipped cream, remaining crumbled bacon and candied pecans.
Savory Vegetable Beef Soup
(Photo and Recipe Credit: https://www.campbells.com/kitchen/recipes/savory-vegetable-beef-soup/ )
What You’ll Need:
1¾ cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
2 medium potato, cut into cubes (about 2 cups)
1 cup cooked beef cubes
3 cups V8® V8® Original
1 cup cut up canned whole tomatoes
1 bag (16 ounces) frozen mixed vegetables (carrots, green beans, corn, peas)
¼ teaspoon dried thyme, crushed
Heat the broth and potatoes in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
Stir the beef, vegetable juice, tomatoes, vegetables, thyme and 1/8 teaspoon ground black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
The Ultimate Chicken Noodle Soup!
(Photo and Recipe Credit: https://www.tasteofhome.com/recipes/the-ultimate-chicken-noodle-soup)
What You’ll Need:
2-1/2 pounds bone-in chicken thighs
1-1/4 teaspoons pepper, divided
1/2 teaspoon salt
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt.
In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes.
Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil.
Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves.
(Photo and Recipe Credit: https://www.campbells.com/kitchen/recipes/seafood-chowder/)
What You’ll Need:
1 can Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1 can Campbell’s® Condensed Cream of Potato Soup
2 cups milk
1/4 teaspoon dried dill weed, crushed
1/2 pound uncooked shrimp(41 to 50 count per pound), peeled and deveined
1/2 pound uncooked firm white fish fillet (about 2 fillets), cut into 1-inch pieces
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and garlic powder and cook until the onion is tender, stirring occasionally.
Stir the soups, milk and dill weed in the saucepan and heat to a boil. Stir in the shrimp and fish. Reduce the heat to low. Cook for 5 minutes or until the shrimp are cooked through and the fish flakes easily when tested with a fork.
Hearty Lasagna Soup
(Photo and Recipe Credit: https://www.campbells.com/kitchen/recipes/hearty-lasagna-soup/)
What You’ll Need:
1 pound ground beef
1 small onion, chopped (about 1/4 cup)
1 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
3 1/2 cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
1 can (about 14 .5 ounces) diced tomatoes
1/4 teaspoon Italian seasoning, crushed
1 1/2 cups uncooked mini lasagna noodle-shaped pasta (mafalda) or rotini pasta
1/4 cup grated Parmesan cheese
Cook the beef, onion, garlic and parsley in a 6-quart saucepot over medium-high heat for 10 minutes, or until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the broth, tomatoes and Italian seasoning in the saucepot and heat to a boil.
Stir the pasta in the saucepot. Reduce the heat to medium and cook for 10 minutes or until the pasta is tender. Stir in the cheese. Season to taste. Serve with additional cheese, if desired.
Loaded Potato Soup
(Photo and Recipe Credit: https://www.campbells.com/kitchen/recipes/loaded-potato-soup/)
What You’ll Need:
8 ounces bacon, diced (about 8 slices)
2 large russet potato (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)
1 large onion, chopped (about 1 cup)
3 tablespoons all-purpose flour
2 cloves garlic, minced
3 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
1/2 cup shredded Cheddar cheese
1/4 cup half and half
3 green onion or fresh chives, chopped
Cook the bacon in a 4-quart saucepan over medium heat until crisp, stirring often. Remove the bacon from the saucepan and drain on paper towels. Pour off all but 2 tablespoons drippings.
Add the potatoes and chopped onion to the saucepan and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and garlic and cook and stir for 1 minute.
Stir in the broth and cook until the mixture boils and thickens. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender, stirring occasionally.
Stir in half the bacon and half the cheese. Stir in the half and half and cook until hot. Season to taste. Top with the remaining bacon, remaining cheese and the green onions.
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Phone Number: 412-264-3225