SOUPER RECIPES FEBRUARY 1, 2009 Central Presbyterian Church Terre Haute, Indiana Here are the recipes for the 2009 Souper Bowl of Caring luncheon. Many thanks to our youth group and the Paul-Bonhams for their work on this great event. For more information about the Souper Bowl of Caring, visit: http://www.souperbowl.org/ Table (or pot?) of contents: Cream of Peanut Soup prepared by Josh Powers Slow Cooker Chicken & Dumplings prepared by Donna Paul-Bonham Lentil & Smoked Sausage Soup prepared by Donna Paul-Bonham My Canadian Friend's Bean Soup prepared by Donna Paul-Bonham Italian Sausage Orzo Soup prepared by Susan Hoffman Tortellini Soup prepared by Eileen Whalen "What's in the House Soup" prepared by Kathleen Sego Taco Soup prepared by Joyce Cook Big Al s Potato-Onion Soup prepared by Alan Harder Frizoli s Soup from Donna Wilson Souper Easy Tomato Soup from Sandy Mead Meatball Ravioli Soup (Version of Stone Soup made by the Elementary Sunday School Class)
From: King's Arms Tavern Colonial Williamsburg Williamsburg, Virginia Serves 10-12 ¼ cup (1/2 stick) unsalted butter 1 medium onion, finely chopped 2 celery ribs, finely chopped 3 tablespoons flour 8 cups Chicken Stock* (or low-salt canned chicken stock) 2 cups smooth peanut butter 1 ¾ cups light cream or half-and-half Finely chopped salted peanuts, for garnish In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes. Stir in flour and cook two minutes longer. Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return the liquid to the sauce pan or pot. Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil. Serve warm, garnished with the chopped peanuts. *For Chicken Stock recipe, see The Colonial Williamsburg Tavern Cookbook, available at www.williamsburgmarketplace.com.
Slow Cooker Chicken & Dumplings Prepared by Donna Paul-Bonham From: allrecipes.com SUBMITTED BY: Janiece Mason "This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!" PREP TIME 10 Min COOK TIME 6 Hrs READY IN 6 Hrs 10 Min INGREDIENTS for 8 servings * 4 skinless, boneless chicken breast halves * 2 tablespoons butter * 2 (10.75 ounce) cans condensed cream of chicken soup * 1 onion, finely diced * 1 (10 ounce) packages refrigerated biscuit dough, torn into pieces DIRECTIONS 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water (or chicken broth) to cover. 2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Lentil & Smoked Sausage Soup prepared by Donna Paul-Bonham From: allrecipes.com SUBMITTED BY: STREETZFREELOAD "A hearty soup, packed with lentils, smoked vegetarian sausage, onion, cabbage, and tomatoes." PREP TIME 10 Min COOK TIME 40 Min READY IN 50 Min INGREDIENTS for 4 servings * 2 tablespoons olive oil * 7 ounces dry lentils * 1 small onion, chopped * 3/4 cup finely shredded green cabbage * 1 clove garlic, crushed * 2 vegetarian smoked sausages, diced * 1 (16 ounce) can diced tomatoes * 2 cubes vegetable bouillon * 4 cups water * 1 bay leaf * 1 teaspoon thyme leaves * 1/2 teaspoon cayenne pepper * salt and pepper to taste DIRECTIONS 1. Heat oil in a large saucepan over medium heat. Stir in lentils, onion, cabbage, and garlic; cook until tender. Stir in sausage and tomatoes. Crumble vegetable cubes over mixture and pour in water. Stir in bay leaf, thyme, and cayenne pepper. Bring to a boil; cover, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper to taste.
My Canadian Friend's Bean Soup Prepared by Donna Paul-Bonham From: allrecipes.com SUBMITTED BY: Nicole "I have yet to meet a child or adult who doesn't lick their bowl after eating this. A delicious tomato based turkey sausage and bean soup. Very simple and can be ready to eat in minutes or cook for hours. Make a double or triple batch and freeze your leftovers. Serve with a fresh salad and buns for a perfect Sunday lunch or savory dinner." PREP TIME 20 Min READY IN 20 Min INGREDIENTS for 6 servings * 2 tablespoons olive oil * 3 cloves garlic, minced * 1 medium onion, chopped * 1 pound turkey Italian sausages, casings removed * 3 (15.5 ounce) cans great Northern beans, rinsed and drained * 2 (14.5 ounce) cans diced tomatoes with basil, garlic and oregano * 1 (14 ounce) can chicken broth * 3/4 teaspoon dried rosemary * ground black pepper to taste DIRECTIONS 1. Heat the oil in a pot over medium heat. Add garlic and onion; cook and stir for about 5 minutes. Add the sausage, breaking into small pieces. Cook and stir for another 5 minutes, or until browned. 2. Stir in the beans, tomatoes with their juice and chicken broth. Season with rosemary and black pepper. Bring to a simmer, and cook for at least 10 minutes. Serve right away, or let it simmer for a while, stirring occasionally, until you are ready to eat.
Italian Sausage Orzo Soup prepared by Susan Hoffman From: Taste of Home s Cooking for 2, Winter 2006 The quantities given are for 2 servings. It s easy to double, triple, or quadruple the quantities for a larger batch. I often substitute a bag of mixed vegetables when fresh ingredients aren t available. ¼ pound bulk Italian sausage ½ cup sliced fresh mushrooms ½ cup sliced zucchini ¼ cup chopped onion 1 garlic clove, minced 1 tsp. olive oil 1 ¼ cups chicken broth 1 cup canned diced tomatoes, undrained ½ tsp. dried basil 1/8 tsp. pepper 3 Tbs. uncooked orzo or small pasta 1 Tbs. minced fresh parsley In a large saucepan, cook the sausage, mushrooms, zucchini, onion, and garlic in oil over medium heat until meat is no longer pink: drain. Add the broth, tomatoes, basil, and pepper. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender. Sprinkle with parsley. Yield: 2 servings
Tortellini Soup prepared by Eileen Whalen Recipe: Connie McLaren, Diane Giltner, & Eileen Whalen 1 lb. Italian Sausage 1 cup chopped onions 2 cloves garlic, minced 5 cups beef broth 1/2 cup water 1/2 cup dry red wine 2 cups tomatoes, chopped 1 cup carrots, thinly chopped 1 cup tomato sauce 1/2 tsp. basil 1/2 tsp. oregano 3 T. parsley 1 1/2 cup zucchini, sliced 2 cups cheese tortellini 1 green pepper, chopped into 1/2" pieces Brown sausage, drain and remove, reserving 1 tablespoon drippings in pot. Sauté' onions and garlic. Add broth, water, wine, carrots, tomatoes, basil, oregano, sauce and sausage. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Skim fat from soup. Stir in zucchini, tortellini, green pepper and parsley. Simmer for 40 minutes more or until tortellini are tender. Sprinkle with grated fresh Parmesan cheese at serving.
"What's in the House Soup" prepared by Kathleen Sego 2 onions chopped and sautéed 1 lb.,approximately, of extra lean ground beef cooked with garlic powder & black pepper ( I put quite a bit in) 2 32 oz. boxes beef stock, no salt from Kitchen Basics plus 2 cups water = 10 total. 1 15 oz can diced tomatoes with roasted garlic & onion by RED GOLD small head of cabbage chopped up 2 nice stalks of celery cut up 1/2 lg. red pepper chopped frozen diced hash brown potatoes (I forgot I was out of potatoes; so I substituted 1 bag instant potatoes stirred in after been cooking for awhile.) Lea & Perrins Worcester sauce 1 bay leaf 1 t. pickling spices (bagged) Put it all together and let it cook. Cool and refrigerate to let flavors improve. Sunday, ready to eat! P.S. Try to remember to take bay leaf out as well as little bag of pickling spices. Taco Soup prepared by Joyce Cook 1 lb. ground beef (or turkey) 1 medium onion chopped 1 bell pepper chopped (I use red or yellow for color) 1 can whole corn 1 can French cut green beans 1 can diced tomatoes 1 pkg. taco seasoning 1 pkg. Hidden Valley ranch dressing (be careful - don t use the dip) 2 cups water Brown ground beef or turkey with onion and bell pepper. Open vegetable cans and begin throwing them in, juice and all. Add taco seasoning and ranch dressing along with 2 cups water and mix well. Simmer for about 45 minutes. Serve with Frito Scoop Chips. ** Make a double batch and freeze!! ENJOY
4 medium or 3 large onions 6-8 potatoes 1 Qt. Chicken stock 1 can condensed milk 1 C milk (2% or whole) 3 T corn starch 2-3 T Olive oil Salt and pepper Dill Big Al s Potato-Onion Soup prepared by Alan Harder Halve onions lengthwise and slice thinly (1/8") Pour olive oil in Dutch oven, add onions, coat well with oil and sauté until nearly transparent Peel and dice potatoes into roughly ½" cubes When onions are nearly clear, add chicken broth and potatoes, bring to boil, add salt and pepper to taste. Reduce heat and simmer for 20-30 minutes until potatoes are tender Remove about 2 C of soup to a blender and combine with condensed milk, milk and corn starch puree Return blended mixture to soup bring to near boil while stirring. Reduce heat, sprinkle dried dill over top of mixture and cook for additional 5 minutes. Serve in bowls, garnishing with an additional pinch of dill on each serving Variations: - Use vegetable broth or water instead of chicken broth for Vegetarian soup. - Substitute an equivalent quantity of leeks for the onions. - Add cooked, chopped bacon with the potatoes. (Leave out the dill, garnish with grated cheese. - Puree the whole batch.
Frizoli s Soup from Donna Wilson (6-8 servings) ½ lb. of sausage ½ lb. of hamburger Brown in little oil in pan. Add onion, garlic, salt, pepper. Cook: 4 oz. of small macaroni (Davinci Acini Di Pape) drained when done. Boil: 1 large stick celery - cut into small pieces 1 large carrot - cut up small Add: 1 large can whole tomatoes to meat. 1 large can crushed tomatoes. 1 small can chicken broth and 1 cup water. 1 can kidney beans (Joan of Ark) drained. 1 can white Northern Beans drained and rinsed. Mix all together and simmer for 45 minutes. For each can of Campbell s Tomato Soup add: - 3/4 can of milk - sprinkle generously with basil Heat in a crock pot until done. Souper Easy Tomato Soup from Sandy Mead
Meatball Ravioli Soup (Version of Stone Soup made by the Elementary Sunday School Class) Recipe ingredients: Meatballs ½ cup dried bread crumbs ½ cup Parmesan cheese, grated 2 tablespoons onion, minced 1 garlic clove, minced 2 teaspoons dried basil ½ teaspoon salt ½ teaspoon pepper 1 large egg, lightly beaten 1 pound ground beef Recipe ingredients: Soup 2 tablespoons olive oil 1 small onion, finely chopped 1 celery rib, finely chopped 1 garlic clove, minced 5 cups chicken stock 1 cup crushed canned tomatoes in puree 1 teaspoon salt pepper to taste 9 oz. package frozen (thawed) or refrigerated cheese stuff ravioli 1. First, make the meatballs. Combine the bread crumbs, cheese, onion, garlic, herbs, and spices in a large mixing bowl. Use a fork to mix in the egg, then add the ground beef, mixing well with your hands. Shape the mixture into 1-inch balls. You should get four dozen. 2. Heat a skillet coated with cooking spray or a small amount of vegetable oil. Place the meatballs in the skilled and cook them over medium-low heat for 8 to 10 minute, turning them often so they brown evenly, until the centers are only slightly pink. (If you have more meatballs than you want to use, freeze the extras after cooking and you ll have some to toss into your next pot of soup.) 3. For the soup, heat the oil in a large saucepan or medium soup pot. Add the onion, celery, and garlic. Partially cover the pan and cook the vegetables over moderate heat for 8 to 10 minutes, stirring occasionally. Add the chicken stock, crushed tomatoes, and spices. Bring the soup to a simmer over medium-low heat, than add the ravioli. 4. Keep the soup at a gentle simmer until the pasta is almost cooked, then transfer the meatballs to the pot and simmer gently for 3 minutes more to finish cooking the meatballs. Makes 6 servings.