The New Year is upon us and so is National Soup Month. It is hard to believe. But 2021 is finally here in its full regalia.

I thought I would start the year out right with information on soups and their importance to us all also my nutritional programs and news articles are focusing on various soups. Although most Americans see soup as a quick lunch item, soups can also serve as a great first course in our meal planning.

They can also help us keep our coveted resolution to lose weight in 2021 because they can fill you up without being high in calories or fat.

If your recipe calls for pre-cooked vegetables such as onions, celery, or carrots you can increase the flavor of your soups while lowering the fat content by using a small quantity of oil or cooking spray.

If your veggies begin to stick to the pan, add a tablespoon of water, wine or broth to keep them from burning.

Secondly, always brown your meats in a separate pan discarding fat and patting your meat dry before adding it to your stock. A great way to add savor to your soup stock is to use a miso-fermented soybean paste in your soups.

Another simple trick is to always fry your spices for a minute or two over medium heat before adding them to your soup. Then, add dried herbs at the beginning of the cooking time and fresh herbs just before serving.

If your recipe calls for a heavy cream, use potatoes that are pureed in a blender or with a hand mixer instead. You can also remove about two cups of your cooked soup and blend until smooth to create the same delicious effect.

Lastly, if your recipe calls for one cup of cream try using 1-2 tablespoons instead as a few tablespoons will go a long way.

PEANUT BUTTER VEGETABLE CHICKEN SOUP

INGREDIENTS:

• 8 cups chicken broth

• 2 cups cooked chicken meat, diced

• 1 cup peeled and cubed

• 1 cup peeled carrots, diced

• 1 cup diced zucchini (if available)

• 1 cup broccoli florets

• 1 cup canned whole tomatoes,

• 1/2 cup celery, chopped

• 1/2 cup onion, chopped

• 1/2 cup green bell pepper, chopped

• 2 cloves garlic, minced

• 1/2 cup peanut butter

• 1 Tablespoon fresh parsley, chopped

• salt and pepper to taste

PREPARATION:

In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.

Add your zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes then add the peanut butter, parsley, salt, and pepper stirring until the peanut butter is fully blended. Simmer for 3 minutes longer then serve hot.

VEGETABLE BARLEY SOUP

INGREDIENTS:

• 2 quarts vegetable broth

• 1 cup uncooked barley

• 2 large carrots, chopped

• 2 stalks celery, chopped

• 1 (14.5 ounce) can diced tomatoes with juice

• 1 chopped

• 1 (15 ounce) can garbanzo beans, drained

• 1 onion, chopped

• 3 bay leaves

• 1 teaspoon garlic powder

• 1 teaspoon white sugar

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 teaspoon dried parsley

• 1 teaspoon curry powder

• 1 teaspoon paprika

• 1 teaspoon Worcestershire sauce

PREPARATION:

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remember to remove the bay leaves before serving. This is also a great soup if you replace the garbanzo beans with hominy.

If you have any questions or would like to share some of your tips for working and living in Pecos County with our readers, please call me at the Pecos County Texas A&M AgriLife Extension service, 336-2541 . Make sure you check us out on Facebook and the web. educational programs of the Texas A&M AgriLife are open to all people without regard to race, color, sex, disability, religion, age or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioner Courts of Texas cooperating.