January is National Soup Month

January is National Soup Month. I can’t think of a better month to celebrate soup.
Soup is such a comforting meal this time of year, whether you are trying to stay warm or heal from an illness. Plus there is a soup variety for every palate – noodle, vegetable, bisque, chowder – endless possibilities!

Did you know?

•Approximately ten billion bowls of soup are consumed by Americans every year.

•Each year 99% of all American homes buy soup – turning it into a $5 billion business.

•The word soup originates from the Teutonic word suppa, which refers to a Medieval dish consisting of a thick stew poured on slices of bread, called sop, used to soak up the liquid.

•Soup dates back to 6000 B.C. but in 600 B.C. in Greece it was considered “fast food.” The Greeks sold soup on the street using lentils, beans and peas.

•Chicken Soup has mild anti-inflammatory properties, which may help prevent colds and flu by decreasing mucus and throat swelling and irritation.

Crazy, right?

To get you in spirit of soup month, here is one of my favorite Vegetable Soup recipes. This soup is a great way to add veggies into a meal that my entire family will eat and like!  So this weekend, or before the month is up, throw together a batch of homemade soup and savor the warmth inside while it’s still cold outside!
 
Sandi’s Vegetable Soup
 
“Sandi is my younger sister who learned to cook from me.  The secret is the soup bone.  Compared to beef broth, it’s like cream is to milk.”
 
Ingredients                                
2 lbs stew meat                                   
Cajun seasoning
1 onion – chopped
3 stalks celery – chopped
3 cloves garlic – minced
3 1/2 cups vegetable juice (such as V-8)
3 1/2 cups water
2 tsp sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp additional Cajun seasoning
1 can Italian style diced tomatoes
1 bag frozen vegetables (corn, carrots, peas, green beans)
1 bag frozen corn
2 large potatoes – peeled and diced
1 soup bone – known also as shin or shank bone
 
 1) Season meat generously with Cajun seasoning.   In a large stock pot, brown meat.   Saute onions, celery and garlic with meat.

2)  Add remaining ingredients.  Bring to a boil for 2 minutes.  Cover and simmer for 1 – 3 hours.  Remove all contents of soup bone before serving.