Soup is only about 6,000 years old. It wasn’t conceived until the invention of heat-proof and water-proof containers that allowed man to boil water over fire. Yet today, cooking food ingredients in simmering water to create soup or stew is basically done the same way as the Inaugural Soup Men. This method also allowed for the more widespread use of ingredients that were difficult to eat, even when roasted, such as tough meat, vegetables and bones. Boiling water provided the extraction of more nutrients, as well as intense flavor.
Soup has survived through the ages in many different forms and flavors; just about every country and culture has its traditional soups. Local ingredients and seasonal availability have a big influence on the flavor and type of soup prepared. In modern times, soup has gone through many periods of varying popularity. According to most trend research groups, soups and stews (including chili) are making a significant comeback, especially in the past three years. Sales in this category are expected to increase at an approximately 25% growth rate above the current $5.5 billion U.S. market.