Saturday, March 10, 2007

Saturday Soup II

After I initiated the Saturday Soup post last week, my brother noted that he is the soup maker in his family, but tends to make soups that feature tomatoes. So I will pick a soup that uses tomatoes (to some extent). Feel free to let me know if you have a hankering (isn't that a great old word) for a particular kind of soup. I will see if I can find a recipe.

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:

Serves 12

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.


Mary said...

When I began reading this post, I was wondering if you could provide a bean soup recipe.

What a coincidence! Sounds great. I'll try it in a few weeks and give a review :o)

Pam said...

If I was a bean eater (I dislike them, shame on me, they are so good for us) I would try this. Except for that one element, it sounds delicious.

I enjoyed your blogs on faces...they tell such stories.

Ruth said...

This is the type of soup I take to work every day. My type 1 diabetic daughter finds beans stabilize her blood sugars like no other food. We love beans and this soup looks like another winner with the Mexican flavours.

KGMom said...

Mary--glad I picked a soup you will like.
Pam--sorry about the beans. Does your dislike extend to lentils and split peas? If so, oh dear because those soups are coming sometime.
Ruth--great on beans helping diabetes. I did not know that, and in my pre-diabetic state, I will eat more!
To my brother--haven't heard from you yet.

Climenheise said...

Well here I am! I'm working on a sort of curried ground beef for supper, while I type. This soup looks good. I want to try both soups -- and others that you put up over time.

BTW, we have a new "pub-style restaurant" in Steinbach: interesting for a town that only recently stopped being one of the last dry communities in North America. Google Sawney Bean, read the Scottish legend, then ask yourself why any restaurant would take that name!

Cathy said...

Donna this is great! We'll be spending a lot of time at home as my husband convalesces this Spring. I'm not a great cook, but these soup recipes inspire me and I'm going to try a few. I'd love recipes for good soups with chicken:0)