Colder temperatures means it’s “soup time”!
It’s getting colder outside and that means it’s time to make soup. My husband loves soup!! The past few times that I have gone grocery shopping he has asked me to make him soup.
I looked up the history of soup and this is what I found out –
Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels). Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants.
The word soup comes from French soupe (“soup”, “broth”), which comes through Vulgar Latin suppa (“bread soaked in broth”) from a Germanic source, from which also comes the word “sop“, a piece of bread used to soak up soup or a thick stew.
The word restaurant (meaning “[something] restoring”) was first used in France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant for the eating establishments.
In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith’s The Compleat Housewife; or Accomplished Gentlewoman’s Companion, and it included several recipes for soups and bisques. A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic. English cooking dominated early colonial cooking; but as new immigrants arrived from other countries, other national soups gained popularity. In particular, German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment in Boston called “The Restorator“, and became known as the “Prince of Soups”. The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making.
One of my husbands favorite recipes is “Bean Soup” –
1 bag of “15 Beans” (you find these in the dried bean section) – soaked overnight
3 carrots, sliced
3 celery stalks, sliced
1 – 2 onions diced
1 can diced tomatoes, no salt
32 oz. vegetable broth, no salt
2 tbsp. tomato paste, no salt
2 bay leaves
2 tsp. garlic powder
salt and pepper
I saute the onions until they are soft and then I add the rest of the ingredients. Add enough water to cover all ingredients.
I let it simmer all day! It taste even better the next day. I always serve it with some crusty bread. YUMMY!!!
For those who would like to add some meat to it…. you can add leftover ham and make “Ham and Bean Soup”.
Do you have a favorite soup recipe? I would love to know what it is! Send it to my email listed below.
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Cathy Bowers, RD