Soup is as old as the history of cooking! The smell of that liquid, savory dish on these cold days, or when you you just come into the house after an extended time outdoors in the cold itself, is such a welcome comfort to our senses. Combining various ingredients in a pot to create the main dish of a meal is just good sense. Soup is usually a nutritious, filling, easily digested and simple to make and serve food.
Where did the term “soup” come from? As I did a little research, I found that the idea actually comes from “soaking”. It could mean a piece of bread soaked in liquid, or a broth literally poured onto a piece of bread. Until the arrival of the term “soup”, such food was usually called broth or pottage. It was served with meat or vegetable dishes, and poured over sops of bread or toast. Early in the 18th century, it began to be served as a liquid broth “ on its own”.
We usually eat soup with a spoon, rather than “drink” it, because it is considered part of the main meal. Many generations have liked to add bread, crackers, or maybe a breadstick of sorts to compliment the serving of soup. I like to add cheese along with the bread or crackers as it seems to round out the meal’s taste and adds nutrition.
On New Years Day we enjoyed the company of some of Dan’s family. Vern Wenzel (whose wife, Leann, was Dan’s cousin) was one of our guests. Our talk turned to soup as we enjoyed Chili and Potato Soup that evening. During our visiting he asked me if I had ever made “Cowboy Soup”. I actually had heard of it, but did not own a recipe nor had I ever made it. He was planning on making some for his own family, and said he would be glad to send me the recipe. He said I was welcome to share it with you, and I hope you can get a pot of it simmering on your stove one of these frigid days! I’m not going to have to serve any extra cheese with this dish! Do enjoy!!
Cowboy Soup
1 1/2 pounds ground beef, browned and drained
2 cans Ranch Style Beans (or Chili Beans in gravy)
2 cans stewed tomatoes
2 cans Rotel tomatoes and chilis
1 can corn
1 quart water
1 pkg. Ranch dressing
1 pound Velveeta Cheese
Place all ingredients (EXCEPT VELVEETA) in a stockpot and heat. Cut cheese into cubes, add to the soup, and heat until melted.
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