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Millions of Americans eat soup almost every day. The first archaeological evidence of someone stirring up soup for a meal dates back to 6000 B.C.

What was the main ingredient of this first known soup? Hippopotamus and other animal bones. Although they didn’t have modern cooking utensils, an animal carcass supplied the leak proof pouch needed for cooking the soup. I haven’t seen any hippos walking around the lakes or swampy areas and that’s just fine as I only have my Dutch oven and a large spaghetti cooking kettle for making soup.
I do have some good soup recipes today and nix on hippo bones!

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QUICK TACO SOUP
2 lbs. ground beef
1 medium onion, diced
1-28 oz. can pureed tomatoes
1-15 oz. can tomato sauce
1 c. water
1-15 oz. can pinto, black or chili beans, rinsed and drained
2 c. frozen corn, thawed
1-1.25 pkg. taco seasoning mix

Topping: Shredded cheddar or Parmesan cheese, corn chips, sour cream, crumbled bacon pieces, snipped thinly sliced green onions and tops, chopped tomatoes, etc.
In a large saucepan or Dutch oven, brown beef and onion; drain. Return to pan. Add next six ingredients. Bring to a boil. Reduce heat and simmer for 15 minutes. If you wish, top each serving with cheese and chips or any of the toppings listed. Perhaps a better way to serve the soup is for you to dish it up at the counter and have each person choose his or her toppings. Serve with bread sticks or crusty French bread, along with a Caesar salad and you have a delicious meal. Makes about 10 servings.

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If the word lentil in this soup recipe turns you off, not to fear. There are a lot of veggies in the soup. Besides that, lentils are full of fiber so I would say this is a very nutritious soup.

SAUSAGE LENTIL SOUP
1/2 lb. bulk Italian sausage
1 each, large onion, small green pepper and small carrot, finely chopped
1 large garlic clove, finely minced
1 bay leaf
2 cans chicken broth
1-15 oz. can whole tomatoes with liquid, coarsely chopped
1 c. water
3/4 c. dry lentils
In a Dutch oven or large kettle, brown sausage. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients. Simmer, covered, one hour or until lentils and veggies are tender. Remove bay leaf before serving. Makes six servings.

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This slow cooker recipe is great to have ready when you return from your work place or if you’re just away for a good part of the day.

SLOW COOKER BEEF AND BARLEY SOUP
2 T. olive oil or vegetable oil
1 medium onion, chopped
2 t. minced garlic
2 lbs. boneless beef chunk, trimmed of fat and cut into one inch pieces
3/4 t. salt
1/8 t. pepper
2 medium carrots, cut lengthwise in half, then cut in 1/4 inch pieces
1 c. uncooked pearl barley
8 c. beef broth
1-1/2 c. frozen peas
1 c. frozen whole kernel corn

Heat oil in a 12 inch skillet over medium heat. Cook next five ingredients in oil seven to 10 minutes, stirring occasionally, until beef browned. Spoon meat mixture into a six quart slow cooked. Stir in carrots, barley and broth. Cover and cook on low heat setting eight to nine hours, no peeking as the temperature drops quickly. Increase heat setting to high. Stir in frozen peas and corn. Cover and cook eight to 10 minutes. Makes nine servings. Note: Perhaps you don’t want to purchase a box of barley and just use on cup. The great thing about pearl barley is how long it lasts. This grain has a long shelf life of six to nine months in an airtight container.

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I bet you have had your fill of cookies and candy over the past couple of weeks. How about making a cake?

ORANGE SWIRL CAKE
1 pkg. Super Moist yellow cake mix
1-1/4 c. water
1/3 c. vegetable oil
3 eggs, slightly beaten
1 pkg. orange flavored gelatin
1/2 t. orange extract, optional

Grease bottom and sides of a 9x13 inch baking pan with shortening; lightly flour or spray with cooking spray but do not flour.
Beat the first three ingredients in a large bowl with electric mixer on low speed for 30 seconds. Beat on medium speed two minutes, scraping bowl occasionally. Remove 1-1/2 c. batter to a bowl; set  aside. Pour remaining batter into pan. Stir dry gelatin and extract (if using) into the 1-1/2 c. batter. Drop orange batter by heaping tablespoonfuls randomly onto batter in pan. Swirl batter with a dinner knife.
Bake at 350 degrees for 34-38 minutes or until toothpick inserted in center comes out clean. Cool completely, about two hours. Frost with your favorite frosting. Makes 12 servings.

Thought For the Day: There is always hope when people are forced to listen to both sides.

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