Logan County Cooperative Extension Service

January is National Soup Month

A Taco Soup recipe for a cold January day


January is National Soup Month

Cathy James, Logan County OSU Extension Educator

Phone: 405.282.3331


January is National Soup Month. We all love soup; in fact how could we not love soup since we've all been raised eating it. Every country in the world has soup recipes and family traditions from long ago. In fact it's no surprise that soup is probably the oldest form of food right up there with bread.

History tells us that soup was first known as "sop," which was a piece of bread served with some type of liquid broth. People use to pour sop over a piece of bread or over broken off chunks of bread in a platter allowing it to soak up all the broth and then they would eat it.

As time went by sop was placed in deeper bowls and the liquid became the focal point instead of the bread as it once was. "Sop" soon became "Soup" and the bread was then dipped in soup or thick stew. In modern day the word sop is a definition of sopping up food.

A soup is characterized by meat and or vegetables cooked together in stock, water, or some other kind of a liquid. There are hot soups, cold soups, and even dessert soups. Traditionally, there are two classifications of soup: clear and thick. Clear soups consist of things like bouillon and consommés, whereas thick soups include bisques, chowder, and cream soups. Then there are stews, which are similar, but stews tend to be thicker.

Eating healthy soups is one way to “Get Fit” in 2014.  The Logan County Get Fit Partnership comprised of various county agencies and businesses is promoting health and wellness. Our goal is to make Logan County the healthiest county in the state.  We hope you and your family will make healthy living a priority in 2014. Enjoy this recipe for Taco Soup on a cold January day.

Taco Soup


1lb. ground round, browned and drained

1 medium onion-chopped and sautéed

2 cloves fresh pressed garlic

1 pkg. dry mild taco seasoning mix

1 pkg. dry ranch-style dressing mix

16 oz. can diced tomatoes with juice

1 can tomatoes & green chilies (can be mild) undrained

1 16 oz. can pinto beans, undrained

1 16 oz. can black beans, undrained

1 16 oz. can whole kernel corn (not creamed) undrained

½ tsp. salt

1 tsp. pepper

grated cheese (optional)


Sauté beef in Dutch oven. Add garlic & onion. Cook until done. Drain beef and rinse with hot water. Add seasoning packets, canned vegetables with juice, salt & pepper. Simmer for 45 minutes to one hour. Serve topped with grated cheese, if desired.

Nutrition Information

Makes ten servings, each containing 233 calories, 9 g. fat, 15 g. carbohydrate, 31 mg. cholesterol, 906 mg. sodium


Oklahoma State University, U. S. Department of Agriculture, State and Local governments cooperating.  Oklahoma State University does not discriminate on the basis of race, color, national origin, gender, age, religion, disability, or status as a veteran in any of its policies, practices, or procedures

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