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‘National Soup Month’ Series

Restyle or Retire

Wimpy soup has got to be one of the sorriest dishes to sink your spoon. Even with recent upgrades, canned soup is at best lackluster and soggy. Homemade varieties are often only a notch better. Soup didn’t hold much interest until our family moved to Japan. Asian soups routinely contain rich broth, homemade noodles, crisp tender vegetables and succulent pork, beef, poultry, fish or seafood. Served with many meals as a starter or accompaniment, it didn’t take long to relish their traditional soups. One of my favorites is Okinawan soba noodles with ginger and pork.

I vowed to restyle soup recipes in my collection worth the effort. I retired the rest and going forward, only gather

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soups worthy of my changed paradigm. I love to dote over the preparation of savory soup. If the ingredients freeze well, I make gigantic batches and squirrel away pouches for later. If not, then a pot just big enough to enjoy for a few days works well.

January is National Soup Month and since I love good soup, it was difficult to narrow down a few recipes for my soup series. In the end, I chose four but I could have chosen a dozen. Here are the soups coming up:

January 12 – Corn Chowder with Bacon





January 13 – Ham and Split Pea





January 14 – Broccoli Cheese





January 15 – Baked Potato and Bacon





2011 AniversaRecipe—Green Salad, Really!


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6 Responses to ‘National Soup Month’ Series

  1. Lindsay January 5, 2012 at 8:02 pm #

    I have never been a big soup fan, but reading this, I feel like the problem is not just me, but that I have been eating lackluster soups! After all I love the gourmet soup you made us in DC!

    • helenhorton January 5, 2012 at 10:42 pm #

      That was Zuppa Toscana I love soup, good soup.

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