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As the air turns from hot and humid here in Oklahoma to cool and crisp, that means one thing around our home…it’s time for soup season.
During the fall and winter, I almost always have soups and chili on our menu every single week. We like a wide variety, but they must all be paired with a little something extra like homemade cornbread. I grew up on soup and cornbread from my grandma, so it’s only natural that I share that with my own family.
Sometimes though, my husband loves to have that delicious soup and cornbread for lunch at work, only it’s a bit difficult when you are on the road. That can easily be cured though with Campbell’s® Slow Kettle® Soup.
These soups are crafted by chefs and made with patience instead of preservatives.
Many of my husband’s co-workers are from Louisiana, home of jambalaya, so I thought I would pick up Andouille Sausage Jambalaya Soup. I paired it with a side of homemade cornbread and off to work he went. Yes, he still loves it if I make his lunch. It always makes me laugh, but he swears I make a better lunch than him. That’s probably because I usually go a little beyond just a PB&J.
My homemade cornbread will pair perfectly with many of these recipes as well.
Are you ready for a delicious lunch or dinner today? Add a warm soup to your meal. Be sure to find more great recipes @Campbell’s!