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It’s been a cold Minnesota winter and it’s hot soup time  for us and many others. Millions of Americans eat soup each day. However, not the same person eating soup every day.

Soups have come a long way since the caveman made the first-known broth-based meals. They were the first known to enjoy soup, dating back to 6000 B.C. What was the main ingredient of this first known soup? Hippopotamus and other animal bones. Yike... you would have to have a huge container and a monstrous fire too cook “hippy and friends.” Though they didn’t have modern cooking utensils, an animal carcass was used as a leak proof pouch needed for cooking the soup and most likely a long branch to stir it. I’ll just use my eight quart kettle and a long handle wooden spoon to stir my ingredients!

So we are making varieties of soups today.

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TOMATO-BASIL
ORZO SOUP
1 c. each, diced carrot, celery and onion
1/4 t. each, dried basil, oregano and thyme leaves
1/4 c. canola or vegetable oil
2-19 oz. cans ready to serve tomato basil or heart tomato soup
1 c. chicken broth
2/3 c. uncooked orzo pasta

In a medium saucepan, over medium heat, saute first six ingredients in oil for 8-10 minutes or until crisp-tender, stirring often. In a bowl, combine soup and broth; add to veggies mixture. Bring to a boil. Stir in orzo. Reduce heat; simmer, uncovered, for 10-12 minutes, or until orzo and veggies are tender. Makes four servings.

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MEATBALL 
MINESTRONE
1 lb. ground beef
1 egg, beaten
1/2 c. diced onion
1/4. c dry bread crumbs
1 t. salt
1/4 t. pepper
1-15 oz. can tomato sauce
2-1/2 c. water
1-15 oz. can kidney beans with liquid
1/2 t. dried oregano leaves
1/4 t. dried thyme leaves
1 c. sliced celery (1/4 inch)
1/4 c. uncooked elbow or small shell macaroni
1/4 c. snipped fresh parsley

In a mixing bowl, combine first six ingredients; mix well. Shape into 30 one inch meatballs. In a large saucepan. Brown meatballs on all sides. Drain excess fat. Add remaining ingredients, except macaroni and parsley; cover and simmer 20 minutes. Add macaroni; simmer 10 minutes or until tender. Stir in parsley. Makes about eight cups.
Note: Rather than browning and turning the meatballs, I put them on a cookie sheet with sides and bake them at 400 degrees for about 15 minutes. Add them to the tomato sauce ingredients in the saucepan.

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CHICKEN CHOWDER
1-14-1/2 oz. can chicken broth
1 can each, cream of chicken soup and cream of potato soup, undiluted
1-1/2 c. milk
2-15 oz. cans diced tomatoes, undrained
2 c. cooked cubed chicken
1-11 oz. can Mexicorn, drained
1/3 c. diced onion
1-4 oz. can chopped green chiles
1-1/2 c. shredded Monterey Jack cheese

In a large saucepan, combine first four ingredients, mixing well. Stir in next five ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Sprinkle each servings with shredded cheese. Makes eight servings.

How about a sweet treat after your bowl of soup? While your soup is cooking, make a pan of these yummy bars.

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TOFFEE BARS
1 c. flour
3/4 c. packed brown sugar
1/2 c. cold butter

Topping:
1 egg
1 c. packed brown sugar
1 t. vanilla
1 t. baking powder
1 c. flaked coconut
1/2 c. chopped pecans or walnuts

In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Press into an ungreased 9x13 inch baking pan. Bake at 350 degrees for 8-10 minutes or until golden brown; cool slightly. For topping: In a small bowl, beat egg, brown sugar, vanilla and baking powder. Stir in coconut and nuts. Spread over crust. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Cut into bars. Makes two dozen.

Thought for the Day: It’s the things in common that make relationships enjoyable, but it’s the little differences that make them interesting.

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