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.
- The earliest archaeological evidence for the consumption of soup dates back to 6000 BC, and it was hippopotamus soup.
- Soups are classified into two groups: clear soups and thick soups.
- 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.
- Gazpacho is a Portuguese word for cold soup, usually made with a tomato base and chopped, raw vegetables.
- Americans eat more than 10 billion bowls of soup each year.
- The most popular soup variety in the U.S. is chicken noodle.
- Condensed soup was invented by Dr. John T. Dorrance, a chemist with the Campbell Soup Company, in 1897.
- 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.
- Soup can fill you up quickly because of the high liquid content, thereby reducing your need for more calories.
- 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.”
- It is unlawful in Nebraska for a bar to serve beer, unless they are also making a pot of soup.
- 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 of the odd veggies which are in your fridge.
Creamy Cheese Tortellini and Sausage Soup
- 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 (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
Bring the broth to a gentle boil in a medium pot over medium-high heat.
Slice and brown the sausage in a dash of olive oil.
Add the frozen vegetables to the pot and return to a gentle boil.
Add the tortellini and cook until almost tender, 3 to 5 minutes.
Add the heavy cream and cook for another 2 minutes.
Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with shaved parmesan and croutons. Drizzle with olive oil.
Serve with a tossed salad and/or fresh fruit.
Easy Hearty Beef Stew
- 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).
Brown the beef cubes in a splash of olive oil.
If you are suing a crock pot, cook the beef and potatoes on a low heat for about three hours, and add the seasoning.
Add the rest of the vegetables and cook on low heat for another hour. The other vegetables tend to get to squishy if you cook them the full four hours.
Serve with a warm loaf of crusty French bread.
- ½ pound ground beef (or turkey for fewer calories)
- 4 Tablespoons butter, divided
- ¾ chopped onion
- ¾ cut shredded carrots
- ¾ cups diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 cups cubed, peeled potatoes
- 3 cups chicken broth
- ¼ cup all-purpose flour
- 2 to 4 cups shredded Velveeta (you can substitute cheddar or Swiss if you want)
- 1 ½ cups whole milk
- Dash of salt and pepper
- ¼ cup sour cream
In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside.
In same saucepan, melt 1 tablespoon butter over medium heat.
Sauté onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes.
Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir until bubbly, 3 to 5 minutes.
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.
Remove from heat; blend in sour cream.
Serve with a dash or relish for a real “cheeseburger” taste!