A word about the soups. First, you will note that all the soups SERVE 12. The reason for that is to accommodate projecting the amount for our church’s soup Bistro. You can of course half the recipe if you like, or double it for that matter.
Second, all the soup recipes come from somewhere—if the original place is known, I will include that information. Our church did assemble a soup cookbook for the 15th anniversary of Bistro several years ago. In fact, copies are still available at the church!
Third, each recipe has been reviewed by a member of our church who is a graduate of the New York Restaurant School. Alice Anne is a highly qualified chef, and she has vetted all the quantities, instructions, etc. She has also modified the original recipes to make the soups more easy to prepare.
Finally, I will rotate the soup choices. I started last week with an orange soup—a pumpkin, squash or sweet potato choice. I will try to rotate thusly: orange; vegetable; meat based—beef or chicken; fish. There will be an occasional miscellaneous soup that doesn’t fit into these categories.
So, herewith this week’s soup:
SPICY BLACK - AND - REDBEAN SOUP
This soup was first served at Market Square Church following the noontime World AIDS Day Memorial service in 1998.
Vegetable oil cooking spray (such as PAM)
3 cups chopped onions
2-1/2 cups sliced carrot
6 cups water
1 Tablespoon sugar
2 (16 oz.) packages frozen shoepeg white corn
2 (15 oz.) cans red beans or kidney beans, drained and rinsed
2 (15 oz.) cans black beans, drained and rinsed
2 (14.5 oz.) cans Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
2 (14.5 oz.) cans no-salt-added diced tomatoes, undrained
2 (4.5 oz) cans chopped green chilies
Place a large pot coated with cooking spray over medium-high heat until hot.
Add onion and carrot and sauté 5 minutes. Stir in water and all remaining ingredients. Bring to a boil. Cover; reduce heat, and simmer 1/2 hour.