Mrs. Anthony dumped the cup of minced onions into the pot and stirred it and a wonderful aroma soon filled the kitchen. The meat of the leftover Thanksgiving turkey along with some garlic, oregano, olive oil, corn, black beans, salsa, some Monterey Jack cheese...and, what?...that doesn't sound like the turkey soup you're used to? I'll explain later, but you can trust me when I say that all of the ingredients fused to create something larger than just a soup, it was a bit of history.

Like so many others around the world last week, we used the last bits of the holiday bird to make a hearty soup and enjoyed it with friends as we toasted our good fortune and happy life. In a time when the horizon looks dark, when the uncertain future has a foreboding feel to it, simple things like wholesome food remind of the things that matter in life.

As we savored the excellent meal, I reflected on how soups have been around for so long and how the act of combining various ingredients in a hearty broth transcend cultures and amend so many cuisines.

The etymology of the word 'soup' is traced to the Latin root word, 'suppare' and to the prehistoric German verb, 'sup.' From here it likely came to the French as 'sope' and 'soupe' and it has remained mostly intact in modern English. Once early humans were able to create heatproof and waterproof containers, because primitive peoples could not afford to waste any food, the water used to cook meats

Cooks in the middle ages would prepare a bowl with a piece of bread covered in a broth. The bread was used as a means to 'sop' up the liquid, an efficient alternative, perhaps to scarce utensils like spoons. And though the genesis of soups in early history were basically the extension of a rare bit of meat into a meal for the poor, it has fortunately evolved into many superb creations for any hungry diner willing to wield a spoon.

It only took a small amount of complaining ('turkey...again!?') for Mrs. A to come up with a twist on how to handle leftovers. She found this recipe on the computer and I can attest to its success as a way to use up holiday turkey. In fact, I gobbled it up.

Mrs. Anthony's Tex/Mex Turkey Soup

1 tablespoon olive oil

1/2 cup minced onion

3 cloves garlic, minced

2 teaspoons chili powder

1/2 teaspoon cumin

1/2 teaspoon oregano

4 cups water

1 (10.75 ounce) can condensed tomato soup

1 (28 ounce) can diced tomatoes

1 cup salsa

4 cups shredded cooked turkey

1 tablespoon dried parsley

3 chicken bouillon cubes

1 (14 ounce) can black beans, rinsed, drained

2 cups frozen corn

1/2 cup sour cream

1/4 cup chopped fresh cilantro

Toppings:

6 cups corn tortilla chips

3/4 cup chopped green onion

1 cup shredded Cheddar-Monterey Jack cheese blend

1/2 cup chopped fresh cilantro

1/2 cup sour cream

Mrs. Anthony says: Heat the olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.

Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, (slap your husband's hand if he tries to steal some) parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.

Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.