January is a good time to focus on healthy meals. It makes sense that this month has been designated as National Soup Month.

Soup is actually one of the first “fast foods.” As early as 600 BC, the Greeks recognized the portable quality of soup. Their version, using peas, beans and lentils as the main ingredients, was sold on the street as a “fast food” item.

Another interesting bit of soup trivia is its name. Before there was soup there was broth which was poured over bread in a bowl. The “sop” later became known as soup.

On nippy January days (which we have been experiencing this past week) nothing is better than a bowl of homemade soup. Serve soup for supper and start the new year on a nutritious note.

Today's recipes include: Old-Fashioned Chicken Noodle Soup, Five Bean Soup, Scoth Broth, Lentil and Bacon Soup, Quick and Easy Vegetable Soup.

OLD-FASHIONED CHICKEN NOODLE SOUP

5-1/4 c. chicken broth, 2 med. carrots, sliced, 1 lg. celery stalk, sliced, 2 c. cooked chicken, diced, 2 c. med. egg noodles, 2 T. Fresh dill, chopped

In 3-quart saucepan combine broth, carrots and celery; heat to boiling over high heat. Reduce heat to low and simmer, uncovered, 15 minutes or until vegetables are tender. Stir chicken, noodles, and dill into broth mixture in saucepan; heat through. Serves four.

FIVE BEAN SOUP

Note: The divided beans in this recipe make four separate batches of soup.

5 16-oz. pkg. dried beans: lima, great northern, pinto, kidney, split pea, 3 beef bouillon cubes, 3 T. dried chives, 1 tsp. dried savory, 1 tsp. salt, 1/2 tsp. cumin, 1/2 tsp. pepper, 1 bay leaf, 2-1/2 qt. water, 14-oz. can stewed tomatoes

Combine beans; divide into four equal batches, about 3-3/4 cups each. To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3 to 4 minutes. Remove from heat; cover and let stand one hour. Tie spices in cheesecloth bag. Drain and rinse beans. Return to kettle and add spices and water. Bring to boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through. Makes 3-1/2 quarts or 14 servings.

SCOTCH BROTH

2 lb. meaty beef soup bones, 2 qt. water, 6 peppercorns, 1-1/2 tsp. salt, 1 c. carrots, chopped, 1 c. turnips, chopped, 1 c. celery, sliced, 1/2 c. onion, chopped, 1/4 c. pearl barley

In large kettle combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about one hour or until vegetables and barley are tender. Serves six to eight.

LENTIL AND BACON SOUP

16-oz. bag lentils, rinsed, 32-oz. chicken broth, 2 bay leaves, 4 slices bacon, 1 med. onion, chopped, 2 med. carrots, sliced, 2 med. celery stalks, sliced, 1 garlic clove, crushed, 1 tsp. salt, 1/4 tsp. pepper, 1/4 tsp. thyme

In covered 4-quart saucepan heat lentils, broth, bay leaves and 4 cups water to boiling. Reduce heat to low; simmer, covered, 15 minutes. In nonstick 12-inch skillet cook bacon until browned; transfer to paper towels to drain. Discard all but 1 T. fat from skillet. Add onion, carrots, and celery and cook 5 minutes, stirring occasionally. Add garlic and cook one minute longer, stirring. Crumble bacon into lentil mixture; stir in salt, pepper, thyme, and vegetable mixture. Cover and cook 5 minutes or until lentils are tender. Discard bay leaves. Serves six.

QUICK AND EASY VEGETABLE SOUP

12-oz. lean ground beef, 1 lg. onion, chopped, 2-qt. jar canned tomatoes, 1-1/2 qt. water, 3 potatoes, cubed, 3 lg. carrots, sliced, 1 c. frozen corn, 1 c. lima beans or peas, 1 c. cabbage, shredded, 1/2 tsp. thyme, 2 bay leaves, 2 beef bouillon cubes, salt/pepper to taste

Brown ground beef in one or two tablespoons of olive oil. Add chopped onion and stir and cook until onion is transparent. Add one quart canned tomatoes, chopped, with their juice and one and a half quarts water; stir. Add other vegetables, thyme, bay leaves, and dash of hot pepper if desired. Cover and simmer on low heat until vegetables are tender, about 30 to 60 minutes.