The amazing thing about soup

The origin of soup correlates directly with the discovery of pottery and the invention of containers that could hold cooking liquid on the fire without breaking. This puts soup as the second oldest cooking method in history, and dates back to  500 B.C.                                         

A little info and history on common soup ingredients:

Carrots - The carrot is a root vegetable, usually orange in colour,though purple, red, white and yellow varieties exist. Believed to have originated from Iraq and Afghanistan.

Swede - The  rutabaga, swede, turnip, yellow turnip, or neep is a root vegetable that originated as a cross between the cabbage and the turnip.  Believed to have originated from Russia or Scandinavia.

Turnip - The turnip or white turnip is a root vegetable commonly grown in temperate climates world-wide. Small, tender varieties are grown for human consumption , while larger varieties are grown as feed for livestock .  Dates back to Roman times.

Parsnip - The parsnip is a root vegetable closely related to the carrot and parsley.  The parsnip dates back to Roman times and was used as a source of sugar.

Celery - is used around the world as a vegetable for the crisp leaf stalk.  Celery is a staple in many soups.  The seeds are also used for their oil, in perfumes and pharmaceutical companies. 

Potatoes - are indigenous to the Andes.  It is an essential crop in Europe.

Leek - The leek is a vegetable that has a mild onion taste.  Believed to date back to ancient Egypt.

Onion - is used around the world, and dates back to ancient Egypt.

My Soup Recipe

Prep time: 30 minutes
Cooking time: 6 Hours
Served: 12
Family rating: 4 out of 5

Ingredients:

1 Onion - chopped & fried.   
0.832 kg beef ( Osso Bucco) - cubed & fried.

Add to slow cooker with               
1 Turnip - peeled & cubed.                                       1 sachet tomato paste
5 potatoes - peeled & cubed.                                   2 tablespoon dry beef stock powder
1 parsnip- peeled & chopped.                                  About 8 cups water
4 carrots - peeled & chopped.                                  Salt & pepper to taste
1 swede - peeled & cubed.                                        1 tbsp mixed herbs
1 leek - sliced
2 celery stalks - sliced

Cook for 6 hours on high.