Betcha the Obama family can use some hot Minestrone Soup right about now.

Well H2O lovers, guess what ... January is National Soup Month - celebrate with a Souper Bowl.

Or maybe your favorite is Egg Drop Soup or Bouillabaisse, or Cold Borscht, or Gazpacho, or Vichyssoise, or Sour Cherry Soup, or Pasta Fagioli, or Chicken Noodle Soup, or my favorite French Onion Soup - YUM.

Why soup on a water blog?

So its time to celebrate your soup and the water that you put into it. But before you do here is a little history ... given to your favorite WaterMan by the Home Economics Class of Red Hook Middle School - taught and professed by Mrs. Parker.

The first evidence of soup loving was around 6,000 BC. They were eating Hippopotamus Soup - yuck!

Before there was soup there was broth, which people used to pour over a piece of bread in a bowl. The bread was then nicknamed sop - from which the word soup was born.

There are lots of variations on the basic theme of soup, each offering a wide range of nutritional benefits. Cream soups such as chowders and bisques are high in calories and fat diue to the cream and milk content. Broth based soups such as consommes will typically be low in calories because of the higher water content. Soups loaded with beans and veggies, such as gazpacho and minestrone are great sources of fiber and phytochemicals, like lycopene.

And remember, soup ain't nothing without ... water.

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