Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell's tomato...are all variations on the same theme.Soups were easily digested and were prescribed for invalids since ancient times. The modern restaurant industry is said to be based on soup. Restoratifs (wheron the word "restaurant" comes) were the first items served in public restaurants in 18th century Paris. Broth [Pot-au-feu], bouillion, and consomme entered here.
Classic French cuisine generated many of the soups we know today. Advancements in science enabled soups to take many forms...portable, canned, dehydrated, microwave-ready. "Pocket soup" was carried by colonial travellers, as it could easily be reconstituted with a little hot water. Canned and dehydrated soups were available in the 19th century. These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry. Advances in science also permitted the adjustment of nutrients to fit specific dietary needs (low salt, high fiber, etc.).
Ingredients
1 lb. round steak (cut into bite-sized or slightly larger pieces)
can (14 ½ oz.) diced tomatoes
cups water
potatoes (cubed)
onions (chopped)
celery stalks (chopped)
carrots (chopped)
beef bouillon cubes
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch of salt
¼ teaspoon pepper
1 ½ cups mixed vegetables
1. Pour the steak, tomatoes, and water into the crock pot. Cover and cook on high for 6 hours.
2. Add the potatoes, onions, celery, carrots, bullion, basil, oregano, salt, pepper, and mixed vegetables. Cover and cook on high for 2 hours.
Classic French cuisine generated many of the soups we know today. Advancements in science enabled soups to take many forms...portable, canned, dehydrated, microwave-ready. "Pocket soup" was carried by colonial travellers, as it could easily be reconstituted with a little hot water. Canned and dehydrated soups were available in the 19th century. These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry. Advances in science also permitted the adjustment of nutrients to fit specific dietary needs (low salt, high fiber, etc.).
Ingredients
1 lb. round steak (cut into bite-sized or slightly larger pieces)
can (14 ½ oz.) diced tomatoes
cups water
potatoes (cubed)
onions (chopped)
celery stalks (chopped)
carrots (chopped)
beef bouillon cubes
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch of salt
¼ teaspoon pepper
1 ½ cups mixed vegetables
1. Pour the steak, tomatoes, and water into the crock pot. Cover and cook on high for 6 hours.
2. Add the potatoes, onions, celery, carrots, bullion, basil, oregano, salt, pepper, and mixed vegetables. Cover and cook on high for 2 hours.
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