National Soup Month

National Soup Month

With the cold weather still in abundance, January is the perfect month to celebrate and enjoy soup of all kinds. From thick, creamy soups to the water-based and healthier broth or consommé, and the vegetable-laden chili there are many great soups.

It is thought that soup could trace back as far as the Neolithic Age. Soup seems the most likely way to nourish these people – perhaps a broth made of boiling water and meat.

Here are some tips for making soup a satisfying meal.

• It’s almost impossible to slam down a bowl of soup. You have to eat slowly and enjoy each spoonful.

• The high liquid content of most soups does a great job of filling your stomach.

• If the soup or stew is high in fiber (from beans, vegetables, and/or whole grains), it will also help add bulk to your meal and thus help you feel full longer.

• Soups that are broth-or- tomato-based have considerably less calories than cream-based soups. Using whole milk will usually give your soup the creamy taste and texture you desire, but without all the excess calories and fat. The lower-fat options for "cream" like whole milk, low-fat milk, and fat-free half-and-half are more sensitive to high heat, so avoid boiling and add them to the soup toward the end just to warm.

• If your recipe calls for pre-cooked vegetables--such as onions, celery, or carrots--use a very small quantity of oil or cooking spray. If the vegetables start to stick to the pan, add a tablespoon or so of water, wine or broth to keep them from burning.

• Brown meats in a separate pan. Discard fat, and pat meat dry before adding to your stock pot.

• Fry your spices for a minute or so over medium heat before adding them to your soup. Add dried herbs at the beginning of the cooking time, and fresh herbs right before serving.