Princeton Public Library

Soup Recipe Contest 2007

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 2007

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

• 1st place: Carolyn Benedict for Jambalaya Soup
• 2nd place: Ruby Keller for Spicy Tomato Soup
• 3rd place: Luella Smith for Pizza in a Bowl
  

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.

Jambalaya Soup
By: Carolyn Benedict
1st place

1 cup uncooked rice
1 tablespoon bacon drippings
¾ cup diced onion
½ cup diced green pepper
1 pound lean ground beef
1 10-ounce (approx.) can tomato soup plus 1 can water
1 15-ounce (approx.) can tomatoes w/green chilies
1 cup frozen okra
2 teaspoons salt
¼ teaspoon ground black pepper

Brown rice in bacon drippings over medium heat, stirring constantly. Add onions, green peppers, and ground beef. Cook until beef is browned, stirring often. Add remaining ingredients. Cover tightly. Cook over low heat 40 minutes, adding extra tomato juice as desired.

Serve with oyster crackers. 6 – 8 servings

Spicy Tomato Soup
By: Ruby Keller
2nd place

6 ounces uncooked elbow macaroni
1 46-ounce can tomato juice
1 15-ounce can whole kernel corn, drained
1 15-ounce can black beans, rinsed and drained
¼ cup salsa
3 teaspoons dried oregano
1½ teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon ground cumin
½ to 1 teaspoon crushed red pepper flakes, optional
shredded cheddar or Monterey Jack cheese, optional

Cook the macaroni according to package directions. Meanwhile, in a large saucepan, combine the tomato juice, corn, beans, salsa, oregano, garlic powder, basil, cumin and pepper flakes. Reduce heat; cover and simmer for 8 – 10 minutes. Drain macaroni; stir into the soup.

Garnish servings with cheese, if desired. 8 – 10 servings

Pizza in a Bowl
By: Luella Smith
3rd place

2 14½-ounce cans diced tomatoes with roasted garlic, undrained
1 14 ½-ounce can fat-free, low sodium beef broth
8 ounces pepperoni, diced
1½ cups sliced fresh mushrooms
1 large green bell pepper, seeded and diced
1 large red onion, chopped
1 cup water
1 tablespoon dry Italian herb mix
1 cup shredded mozzarella cheese

Put all ingredients—except cheese—in a 3-quart or larger slow-cooker. Stir to mix well. Cover and cook on low 6 – 8 hours or until vegetables are tender.

Garnish servings with shredded cheese. 4 servings

Shrimp and Rice Soup
By: Kay Rog

¼ pound. ham, cut in ¼ inch cubes (approx. ½ cup)
1½ cup finely chopped onion
1 cup finely chopped green pepper
2 cups finely chopped tomatoes (1 quart canned tomatoes can be used)
1 tablespoon finely chopped garlic
½ cup tomato puree
2 cups long grain white rice
1 pound frozen green peas
1 - 2 pounds cleaned shrimp (frozen shrimp can be used)

Heat oil in heavy saucepan, stir in diced ham, stirring constantly. Cook over moderate heat till brown then stir in onion, green pepper, garlic and chopped tomato. Cook for 6 to 8 minutes, stirring till vegetables are soft, then stir in tomato puree and rice with 2 quarts water or chicken stock (adding 2 tablespoons salt if using water not stock). Bring to a boil over high heat. Cover. Lower heat and simmer 20 minutes or until rice is tender. Mixture should be soupy.

Add cleaned shrimp and green peas to soup, cover and cook 5 minutes more or until shrimp are pink. Taste for seasoning and serve.

Unstuffed Pepper Soup
By: Max Kidd

2 pounds ground beef
3 large green bell peppers, chopped
1 large onion, chopped
2 14½-ounce cans beef broth
2 10 ¾-ounce cans condensed tomato soup, undiluted
1 28-ounce can diced tomatoes, undrained
1 4-ounce can mushroom stems and pieces, drained
1½ cups cooked rice

In a large pot, cook the beef, green peppers, and onion over medium heat until the beef is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.

Makes 10 servings

Don’s Chili
By: Donald Benedict

1 pound ground beef
1 onion, chopped
1 15-ounce can diced tomatoes
1 15-ounce can crushed tomatoes
1 15-ounce can chili beans
1 15-ounce can kidney beans
1 15-ounce can Campbell’s chili with steak
1 chili seasoning packet
1 tablespoon chili powder
2 tablespoons medium salsa

Brown meat and onions; drain fat. Add all other ingredients. Heat until mixture begins to boil.

Serve with frito chips, oyster crackers and/or cheese as optional garnishes.