Lincoln County Cooperative Extension Service 113 West Wiley • Star City, AR 71667 • 870-628-4247 • www.uaex.edu

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January ~ 2013 Jane Newton County Extension Agent-Family & Consumer Sciences

Mmm! Mmm! Good!

January is Soup Month! On cold winter days, what could be better than a bowl or mug of hot soup? Soup is the epitome of comfort - a wonderful soul warming food filled with wholesome ingredients and fantastic flavors!

Food historians tell us the history of soup is 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 and serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids.

Historians also believe soup served as the foundation for our modern day restaurants. The word restaurant was first used in France in the 16th century to describe a highly concentrated, inexpensive soup sold by street vendors that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups, which prompted the use of the modern word restaurant to describe the shop.

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.

Clear soups are made from broth in which soup bones are slowly boiled to extract their flavor. The flavor may be enhanced by the addition of vegetables. The broth is then clarified. Some clear soups are made of the broth from vegetables alone.

Cream soups are usually based on a flavorful broth, thickened by the addition of selected pureed vegetables and a little flour if necessary. Many, such as pumpkin, vichyssoise, and cucumber, are delicious served cold as well as hot.

Thick soups come in a great variety, including chili, vegetable, gumbo, and chowder. Most are suitable for main-dish serving.

Fruit soups, which are Scandinavian in origin, can be served as a cool appetizer at the beginning of a meal or as a refreshing dessert after a heavy meal. They are made with crushed fruit, preferably fresh, and a thickener, such as tapioca or cornstarch.

Soups are ideal to serve as an appetizer, or side dish, or as a one-pot meal. Soups can be savory or sweet, hot or cold, thick or thin. Soups are a favorite “go to” dish for homemakers in a hurry. They also meet the requirement of family approval and low-cost timesaving preparation! Quick Chicken and Vegetable Soup

Yield: 4 (1-cup) Servings Ingredients: 1 onion, chopped 1 can (about 15 ounces) low-sodium chopped tomatoes with liquid 1 can (about 13 ounces) low-sodium chicken broth ½ cup chicken, cooked and chopped 1 can (about 15 ounces) low-sodium mixed vegetables with liquid ¼ teaspoon thyme - dried or ground (Optional) 1/8 teaspoon ground pepper

Directions: Use only cooked or canned chicken (not raw) for this recipe. Pour tomatoes and broth in large sauce pan. Bring to boil on medium heat. Add onion. Turn heat to low and simmer for 5 minutes. Add ground pepper, mixed vegetables, and chicken. (Add thyme if using.) Cook for 2 minutes.

Nutritional Information per Serving (1 cup): 160 Calories Total Fat 2g Protein 13g Carbohydrates 26g Cholesterol 15mg Dietary Fiber 6g Sodium 340 mg

Step-by-Step Soups!

To create your own mouth-watering, soul-comforting soups, follow this easy chart!

Protein Vegetables Liquid Whole Grains 1 pound 2 cups chopped 4 cups 1 cup Beef Onions Water Brown rice (shoulder, round, or brisket) Chicken/turkey Carrots Stock Whole wheat pasta (leg or thigh; bone in or boneless) (Low-sodium) Pork (shoulder or butt) Celery Barley Beans Zucchini Tomatoes Peppers

Looking Back . . . A year of wonderful memories!

Mark Your Calendars!

Thursday, January 10 EHC Board Meeting 9:30 a.m. 10:30 a.m. EHC Leader Training Lincoln County Extension Office Small Steps to Health and Wealth

Thursday, January 24 AARP Senior Drivers Course 9:00 a.m. – 1:00 p.m. Sponsored by the Lincoln County Extension Homemakers Star City Civic Center $12 AARP members / $14 non-AARP members Must pre-register by Thursday, January 17

Sincerely,

Jane Newton County Extension Agent-Family & Consumer Sciences [email protected]

Lincoln County Cooperative Extension Office 113 West Wiley Star City, AR 71667 870-628-4247

The Family and Consumer Sciences Department is an internal component of the University of Arkansas Division of Agriculture Cooperative Extension Service. The Department is a vital link that connects the resources of the university and citizens in the 75 counties across the state. The Family and Consumer Sciences faculty and County Extension Agents work collaboratively on programs aimed at making life better, healthier, and safer for individuals and communities in four broad areas: Food and Nutrition Health and Aging Marriage, Parenting, and Family Life Financial Management All meetings and activities announced in this newsletter are open to all eligible persons without regard to race, color, national origin, religion, gender, age, disability, marital or veteran status, or any other legally protected status. Persons with disabilities who require alternative means for communication of program information (large print, audiotapes, etc.) should notify the county Extension office (or other appropriate office) as soon as possible prior to the activity.