January is a SOUPer month! The National Month of Soup

By McKenna Burchett, staff writer

FEBRUARY 2020 – According to a survey conducted by The Hive, only 12.9% of students at Bio-Med Science Academy knew that January is National Soup Month. National Soup Month was started by Campbell’s Soup Company in 1986 to promote the company. Campbell’s is a multinational food company headquartered in Camden, N.J., with annual sales of approximately $8.69 billion. It was founded in 1869 by Joseph Campbell and Abraham Anderson. The company initially started selling only soup, but have since expanded to other foods. 

However, is there more to soup than just selling it? 

Campbell’s Cream of Mushroom soup.

“Soup is a very relaxing food,” said freshman Nathan Jimenez. “It’s for calming.” 

Eighth grader Zachary Hamilton agreed, calling soup “warm and comforting.” 

Meanwhile Kali Crawford, a sophomore, recalled a very emotionally charged experience involving soup. “One time I burnt my entire hand making soup, but the soup was good. It didn’t feel that good, but the soup was worth it. Soup is one of my favorite foods, so it makes me happy.”

Soup itself came about around the development of clay pots, as the waterproof pots allowed for boiling of ingredients. The oldest evidence of soup dates back to 20,000 BCE. The word originates from French’s word for soup, which is “soupe.” This in turn came from a Latin word, “suppa,” meaning bread soaked in broth. This is also where the word “sop” comes from.

As for the big question, “Is cereal soup?” a variety of answers were given. 30% of students said yes, 46.7% said no, and the rest said “sometimes.” Students said things ranging from “Soup contains broth, milk is NOT a broth,” to an entire rant about how “Soup is a job killer for inner mouth and jaw muscles. ”  

Further elaboration was gathered from a few students. Hamilton says that cereal is soup. “Soup is a liquidy substance with things in it that you can drink. Some cultures heat cereal up and make it warm, so that makes it soup. I think that if it’s thicker than runny, then it’s stew.” However, on the topic of gazpacho, a cold soup, he says “I don’t know, what is soup? It’s almost like a conspiracy theory…”

Crawford, however, disagrees with that notion. “I feel very strongly about cereal being soup, just like hot dogs being a sandwich, because soup is defined as a liquid dish with stuff in it.” When further probed about other solids within liquids, she clarified “If it’s not edible, it’s not soup.”

Here are a few soup recipes provided by Bio-Med students: 

Loaded Baked Potato Soup Recipe

Ingredients:

6 slices bacon

5 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups milk, or more, as needed

1 cup chicken broth (no salt added preferred)

5 russet potatoes, peeled and cubed

6 green onions, thinly sliced

1 small clove garlic, finely minced

1 cup shredded cheddar cheese

1/2 cup sour cream

Kosher salt and freshly ground black pepper, to taste

Directions:

Evenly lay the bacon on a 2-3 ply paper towel- lined plate, cover with a paper towel and microwave until cooked and crispy– about 6 minutes. (You can also do this in a skillet, and remove and blot on paper towels.) Coarsely cut most of the bacon, finely chopping 2-3 tablespoons, as a garnish. Set aside. If using a pressure cooker, place the prepared potatoes in a steamer basket, on top of a trivet, with 2 cups of water. Pressure cook on high for 5 minutes, do a quick release and remove the lid. Melt butter in a large stockpot or Dutch oven over medium heat. Add the garlic and stir for about 30 seconds; add the green onion. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in the milk, and chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. If not using a pressure cooker for the potatoes, add them in at this time and bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Otherwise, add the steamed potatoes, stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with green onion, cheese and bacon, if desired.

Taco Soup

Ingredients:

2 tsp olive oil

1 1/4 lbs lean ground beef

1 medium yellow onion chopped (1 1/2 cups)

2 cloves garlic, minced (2 tsp)

1 jalapeno, seeded and finely chopped (optional)*

2 (14.5 oz) cans diced tomatoes with green chiles

1 (14 oz) can low-sodium beef broth

1 (8 oz) can tomato sauce

1 Tbsp chili powder**

1 tsp ground cumin

3/4 tsp ground paprika

1/4 tsp dried oregano

1 1/2 Tbsp dry ranch dressing mix, or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice (see notes***)

Salt and freshly ground black pepper

1 1/2 cups frozen corn

1 (14.5 oz) can black beans, drained and rinsed

1 (14.5 oz) can can pinto beans, drained and rinsed

Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips

Directions:

Heat a large pot over medium-high heat drizzle lightly with oil. Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer. Drain excess fat from beef mixture.  Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to taste. Cover pot with lid and simmer for 30 minutes, stirring occasionally. Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using. Serve warm finished with desired toppings.

Creamy Chicken, Spinach and Mushroom Tortellini Soup

Ingredients:

1 1/2 Tbsp olive oil

1 1/3 cups chopped yellow onion (1 medium)

1 1/3 cups diced carrots (about 3 medium)

8 oz cremini mushrooms, sliced

3 cloves garlic, minced

4 1/2 cups low-sodium chicken broth

1 lb boneless skinless chicken breasts, pounded evenly to about 1/2-inch thickness

1 tsp dried oregano

1/2 tsp dried thyme

Salt and freshly ground black pepper

1/4 cup unsalted butter, sliced into 1 Tbsp pieces

1/3 cup flour

2 1/2 cups milk

9 oz refrigerated three cheese tortellini

4 oz fresh spinach (4 cups)

1/3 cup heavy cream

Directions:

Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer. Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer for 10 – 15 minutes until chicken is cooked through (it should register 165 degrees in center on an instant read thermometer). While the chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces. Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during the last 1 minute. Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.

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