Princeton Public Library

Soup Recipe Contest 2005

Hours
Search Our Catalog
Your Account
Answers 24/7
Research Tools (Stuff You Won't Find in Google)
Digital Audio Books
Lists of Links
Soup Recipe Contest
Other Winnefox Libraries
Princeton Area Chamber of Commerce
Speak Up For Your Library
Student Financial Aid

Princeton Public Library and Country Café Soup Recipe Contest 2005

Congratulations to this year’s soup recipe contest winners. They are:

• 1st place: Becky Kuglin for Ham and Bean Chowder
• 2nd place: John Bednarek for Bison Veggie Barley Soup
• 3rd place: Maxine Kidd for Cheeseburger Soup

These recipes were served for one week at the Country Café. Special thanks to Country Café and all those who entered recipes as part of the Country Café and library’s January is National Soup Month celebration. Recipe booklets containing all recipes submitted from this year’s and previous years’ contests are available at the library for a small charge.

Ham and Bean Chowder
By: Becky Kuglin
1st Place

l pound dried northern beans
2 quarts water
1 ham shank (with some meat still on)
1 16 ounce can chopped tomatoes
2 cups chopped onion
½ cup chopped celery
2 teaspoons minced garlic
2 cloves
1 bay leaf
¼ teaspoon pepper
3 10 ¾ ounce cans condensed chicken broth or stock
2 cups shredded cheddar cheese.

Rinse beans. Cover beans with water in 6 quart pot and bring to boil. Cover and boil 2 minutes. Remove from heat; let beans soak 1 hour. Drain, reserving liquid!

Return beans to pot, adding 4 cups of reserved liquid, ham shank, chopped veggies, seasonings, and chicken broth (combined with enough water to measure 6 cups). Bring to a boil, then reduce heat and simmer 2 – 2 1/2 hours.

Remove shank; when cool enough to handle remove meat, cup up and return to soup. Remove and discard cloves and bay leaf. Skim off all fat. Add cheese, stir until melted.

Optional: Thicken with small amount of cornstarch dissolved in water for thicker soup.

(This recipe was entered in honor of Becky’s late mother — it was her favorite.)

Bison Veggie Barley Soup
By: John Bednarek (Bednarek’s Bison)
2nd place

2 or 3 cans of beer
1 28 ounce can crushed tomatoes
4 or 5 beef bouillon cubes
2 bay leaves
2 plus pounds bison roast or very meaty soup bones
1 medium onion, chopped
4 ribs celery, chopped
3 carrots, sliced
1 large or 2 small potatoes, peeled and diced
1 cup quick barley
4 or 5 dashes Worcestershire sauce
salt & pepper to taste

Put beer, tomatoes, onion, bouillon cubes, and bay leaves along with meat into large stew or stock pot. Cook slowly until meat is done. Remove meat and let cool. Add remaining ingredients and continue to cook until done. Dice meat when cool enough to handle and return to pot. Add water, salt, and pepper as needed. (Seasoned salt may be used.) Remove bay leaves before serving. Enjoy!

Cheeseburger Soup
By: Maxine Kidd
3rd place

1 ½ pound ground beef
½ cup shredded carrots
½ cup chopped onion
½ cup chopped celery
3 cups chicken broth
2 cups cooked white rice
1 16 ounce can mixed vegetables, drained
1 pound velveeta cheese, cubed
1 10 ½ ounce can condensed cream of cheese soup
2 ½ cups milk

Brown ground beef in a large pot. Drain off fat and set meat aside. In the same pot, simmer carrots, onion, celery, and broth for 10 – 15 minutes or until veggies are soft. Add rice, mixed vegetables, reserved beef, velveeta cheese, cheese soup, and milk. Cook over low heat until cheese is melted, 5 – 10 minutes, stirring frequently. Do not allow mixture to boil. Serves 6

Curried Chicken and Rice Soup
By: Barb Reetz

2 cups fat-free chicken stock or bouillon cube equivalent
1 ½ cups water
5 ounces boneless, skinless chicken breast
½ cup finely chopped onion
2 large carrots, peeled and cut into ½ inch pieces
2 stalks celery, trimmed and cut into ½ inch pieces
¼ teaspoon each salt & curry powder
1/8 teaspoon each cardamom & black pepper
1/3 cup uncooked long grain white rice
1 large tomato peeled, seeded and chunked (may substitute canned tomato)

Combine chicken broth and water in a large sauce pan over medium heat and bring to a boil. Add chicken and bring to a boil again. Lower heat, cover, and simmer for about 15 minutes or until chicken is fork tender. Remove from heat, reserving the chicken. Stir in onions, carrots, celery, and seasonings.

Rinse and drain rice in cold water. Cut chicken into chunks. Add rice, chicken, and tomato to saucepan. Bring to a boil over medium heat. Lower heat and simmer covered for 15 minutes or until rice is cooked. Serves 6

2/3 cups sliced carrots
½ cup diced onions
2 garlic cloves, minced
3 cups fat free chicken or veggie broth
1 1/2 cups diced green cabbage
½ cup green beans
1 tablespoon tomato paste
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
½ cup diced zucchini
Optional: 1 cup frozen corn

In a large saucepan (sprayed with no-stick cooking spray) sauté carrot, onion, and garlic over low heat until softened. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt. Bring to a boil; lower heat and simmer, covered, for 15 minutes or until beans are tender. Stir in zucchini (and corn, if desired), and heat 3-4 minutes longer.
4 servings (approximately 1 cup in size)

Peanut Butter Soup
By: Bill Marshall

¼ cup butter
1 cup diced celery
½ cup finely chopped onion
2 tablespoons flour
2 quarts chicken stock
1 cup creamy peanut butter
1 cup light cream (optional)

Melt butter in large saucepan over low heat. Add onion and celery; stir and cook until tender, but not brown. Remove pot from heat and whisk in flour. Stir to blend. Add stock, 1 cup at a time, stirring after each addition. Stirring constantly, bring mixture to a boil, and add peanut butter. Cook 15 minutes over low heat, stirring frequently. Add cream, if desired, just before serving. Serves 8

Sausage Lentil Soup
By: Luella Smith

1 ¼ cup dried lentils
5 cups water
Rinse lentils & add with water to large stockpot. Bring to a boil and simmer 30 minutes. Add remaining ingredients and cook over medium heat 30 minutes or until veggies are tender.
1 ½ pounds polish sausage, in eighth to quarter inch slices
1 6 ounce can tomato paste
3 medium potatoes, peeled and cubed
1 medium onion, chopped
1 cup chopped carrots
½ cup chopped celery
1 ½ teaspoon beef stock granules
¾ teaspoon dried thyme
1/8 teaspoon black pepper 6 generous servings

(May add a clove or two of chopped garlic; okay to use tomato soup instead of tomato paste.)

Easy Cheesy Vegetable Soup
By: Ruby Keller

8 ounces frozen mixed vegetables, cooked in
¾ cup chicken stock
2 teaspoons onion powder
1/8 teaspoon black pepper (optional)
1 10 ½ ounce can condensed cheddar cheese soup
1 5 ounce can evaporated milk

Simmer all together, stirring frequently after adding cheddar cheese soup. (For a thicker soup, add potato buds/flakes, as desired.) 2 or 3 servings

Tomato and Rice Soup
By: Lynn Ostrum

1 tablespoon shortening
1 pound cubed beef stew meat
2 cups water
2 cups stewed tomatoes
1 10-12 ounce can beef stock
1 ½ teaspoons black pepper
½ teaspoon salt
¾ cup uncooked rice

In a heavy kettle or saucepan, melt shortening and brown meat. Add water, stock, tomatoes, pepper and salt. Bring to a brisk boil, cooking until meat is tender. Add rice and return to boil. Cover and reduce heat until rice is cooked. Correct seasoning.

Crock-Pot Bison & Vegetable Stew
By: Bednarek’s Bison

2 pounds bison roast
l large onion, coarsely diced
¼ teaspoon turmeric
3 medium potatoes, peeled and diced
3 large carrots, peeled and diced
3 stalks celery, diced
1 teaspoon salt
1 28 ounce can crushed tomatoes (Italian herb style)
1 28 ounce can water
2 tablespoons lemon juice
2 7 ounce can mushroom pieces

Put roast, along with all other ingredients except mushrooms in crock-pot on low all day. One half hour before eating remove roast, allow to cool slightly. Cube meat and return it, along with mushrooms, to crockpot long enough to reheat for serving.