Soup Recipes and Trivia You’ll Devour

Any day is a good day for soup, in my opinion. In celebration of National Soup Month this January, I have pulled together a dozen weird facts about soup (#11 is almost unbelievable, but it’s true!), along with three of my favorite soup recipes.

Soup Trivia

  1. The earliest archaeological evidence for the consumption of soup dates back to 6000 BC, and it was hippopotamus soup.
  2. Soups are classified into two groups: clear soups and thick soups.
  3. Soups can be consumed hot or cold, depending on the climate of the region where it’s being served, and flavors can be sweet or savory.
  4. Gazpacho is a Portuguese word for cold soup, usually made with a tomato base and chopped, raw vegetables.
  5. Americans eat more than 10 billion bowls of soup each year.
  6. The most popular soup variety in the U.S. is chicken noodle.
  7. Condensed soup was invented by Dr. John T. Dorrance, a chemist with the Campbell Soup Company, in 1897.
  8. When foods, including soup, go through the canning process, nutrients are locked in so the amount of vitamins and nutrients in the soup is the same on the day it was canned as it is a year from the canning date.
  9. Soup can fill you up quickly because of the high liquid content, thereby reducing your need for more calories.
  10. The pop culture catchphrase “No soup for you!”, used as a response to someone’s request or demand that will not be fulfilled, originated from a 1995 episode of the TV show “Seinfeld.”
  11. It is unlawful in Nebraska for a bar to serve beer, unless they are also making a pot of soup.
  12. Burgoo, also known as Kentucky burgoo, is a thick multi-meat and vegetable stew which is a specialty of Kentucky. It’s a great way to use up the odd veggies in your fridge.
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tortellini and sausage soup

Creamy Cheese Tortellini and Sausage Soup

  • Yield: Serves 4-6 1x

Ingredients

Units Scale
  • 8 c. low-sodium vegetable or chicken broth
  • 1 pound bag of your favorite vegetables (we have used everything from corn and peas to broccoli and cauliflower to edamame)
  • 10 oz. cheese tortellini
  • 1/2 c. heavy cream
  • 14 oz pre-cooked smoked sausage, sliced (if you want a vegetarian soup, you can eliminate the sausage)
  • Kosher salt and black pepper, to taste
  • Shaved parmesan cheese and croutons, for topping
  • Olive oil, for drizzling

Instructions

  1. Bring the broth to a gentle boil in a medium pot over medium-high heat.
  2. Slice and brown the sausage in a dash of olive oil.
  3. Add the frozen vegetables to the pot and return to a gentle boil.
  4. Add the tortellini and cook until almost tender, 3 to 5 minutes.
  5. Add the heavy cream and cook for another 2 minutes.
  6. Add the sausage.
  7. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with shaved parmesan and croutons. Drizzle with olive oil.
  8. Serve with a tossed salad and/or fresh fruit.

Keywords: tortellini, soups

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Easy Hearty Beef Stew

  • Yield: Serves 4-6 1x

Ingredients

Scale
  • 8 c. beef broth
  • 1 lb. cubed beef broth (we will our beef cubes chopped into very small pieces)
  • Salt and pepper as desired
  • Dash of oregano, rosemary and thyme
  • 1 lb. of fresh or frozen vegetables (we always include potatoes, carrots and corn, and then add some of other favorites, such as brussels sprouts or edamame).

Instructions

  1. Brown the beef cubes in a splash of olive oil.
  2. If you are using a crock pot, cook the beef and potatoes on a low heat for about three hours, and add the seasoning.
  3. Add the rest of the vegetables and cook on low heat for another hour. The other vegetables tend to get too squishy if you cook them the full four hours.
  4. Serve with a warm loaf of crusty French bread.

Keywords: stew, soup

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cheeseburger soup

Cheeseburger Soup

  • Yield: Serves 4-6 1x

Ingredients

Units Scale
  • 1/2 pound ground beef (or turkey for fewer calories)
  • 4 Tablespoons butter, divided
  • 1/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 cups cubed, peeled potatoes
  • 3 cups chicken broth
  • 1/4 cup all-purpose flour
  • 2 to 4 cups shredded Velveeta (you can substitute cheddar or Swiss if you want)
  • 1 1/2 cups whole milk
  • Dash of salt and pepper
  • 1/4 cup sour cream

Instructions

  1. In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside.
  2. In same saucepan, melt 1 tablespoon butter over medium heat.
  3. Sauté onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes.
  4. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
  5. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir until bubbly, 3 to 5 minutes.
  6. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts.
  7. Remove from heat; blend in sour cream.
  8. Serve with a dash of relish for a real “cheeseburger” taste!
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Doris E Yoder
Doris E Yoder
2 years ago

I love this artical on soups and I look forward to seeing more in the future. Especially healthy soups.

Patty
Patty
2 years ago

I enjoyed reading this article and I love soup! Thanks for the recipes!

Rainy
2 years ago

YUM! Thank you for sharing, soup is our go-to winter food!

Jon
Jon
1 year ago

Proof reading always helps before you post.

Jean
Jean
1 year ago

The cheeseburger soup is fantastic! Yummy!!!

Lehman's
Lehman's
Admin
Reply to  Jean
1 year ago

A great dinner meal!

Doris Honeyman
Doris Honeyman
1 year ago

I would have liked to try at least 2 of the soups, but there is no indication how many these recipes serve, and as a person living alone I usually have to adjust recipes.
Secondly, I have only a desktop computer with access to the internet, which makes it somewhat time consuming to make the recipes. It would be useful if one could print the ones one needed and take them to the kitchen to prepare.

Irene
Irene
1 year ago

Really too bad that Lehman’s won’t either check recipes before posting nor will they edit them afterwards. In the sausage tortellini soup, when do you add the sliced and brown sausage?

In the Cheeseburger soup, is it 3/4 cup or 3/4 oz or 3/4 lbs of onion and carrot?

And as one lady posted, how many servings?

Really not a good idea to not listen and review the comments made by your readers.

Lehman's
Lehman's
Admin
Reply to  Irene
1 year ago

Oops! Our bad, we have edited the recipe to make it correct. We promise to do better in the future and thank you for pointing out the mistake.
The correction:
1/4 cup chopped onion
3/4 cup shredded carrots
Add the sausage after adding the heavy cream
These soup recipes serve 4-6 people.

James Allum
James Allum
11 months ago

Am I the only one who is curious to recreate the first soup from 6000 BC…the hippopotamus soup :)

Sue B
Sue B
11 months ago

Love good soup and stew recipes! Please share more recipes. Thank you!

Diabbe
Diabbe
11 months ago

I have printed all the soup recipes, will try them soon. They sound yummy

trackback
3 months ago

[…] list goes on and on. You can use just about any soup recipe and cook it on your wood […]

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3 months ago

[…] the weather turns chilly, there’s nothing quite as comforting as a bowl of homemade soup. If you’re a fan of hearty, creamy soups, then this Creamy Bacon Potato Soup is sure to […]

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