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Sips Soup
The soups in this booklet were made on Ash Wednesday
2010 and 2011 in support of the Mission and Heritage
Committee’s Soup and Bread fundraisers. Both
Brentwood and Clayton campuses participated. Proceeds
of this event went to Catholic Relief Services for Haitian
earthquake relief in 2010; And to Microfinancing
Partners in Africa and Feed My People in 2011.
For an electronic copy of this cookbook, contact Mary
Beth Gallagher at [email protected]
to serve a world in need
Potato Bean Soup
½ cup sliced celery
2 medium carrots, coarsely shredded
1 clove garlic, minced
1 small onion quartered and sliced thin
2 T margarine
4 cups chicken or vegetable broth
3 medium potatoes, peeled and cubed (3 cups)
2 tsp dried dillweed (2T fresh)
1 – 15oz can of cannellini beans (or great northern)
½ cup sour cream or plain yogurt
1T flour
1/8 tsp pepper
In large saucepan cook and stir celery, carrots, garlic
and onion in hot margarine over medium heat for
four minutes or til tender. Carefully stir potatoes and
dill into broth. Heat to boiling; reduce heat and simmer covered for 20-25 minutes or til potatoes are tender. With the back of a spoon, lightly mash about
half of the potatoes in the broth. Add drained beans to
the potato mixture.
In a small bowl stir together the sour cream/yogurt,
flour and pepper; add a bit of the hot soup mixture to
the cream, then add the cream to the soup. Cook and
stir til thickened and bubbly. Cook and stir one
minute more. Makes 4-6 main dish servings. (I also
like to add some frozen corn!)
Kay Barnes
MEXICAN VEGETABLE SOUP
2 lbs. gound beef (I use ground chuck or ground
round)
Brown beef and drain
Add the following to the browned meat.
1 cup chopped onion
3 cloves of garlic
1 can beef broth
30 oz. jar Ragu Chunky Garden Pasta sauce
1 can Rotel tomatoes (chopped) with green
chilies
2 cups of water
1 teas. sugar
½ teas. pepper
½ teas. red pepper flakes
Bring to a boil, reduce heat and simmer for 20
minutes.
Add
16 oz. frozen mixed vegetables.
Bring back to the boil, reduce heat and
simmer another 20 minutes
Marilyn Hellwig
Vegetarian Chili
2 T olive oil
1 medium onion, chopped
½ cup chopped green pepper
½ cup chopped celery
2 cloves garlic, crushed
1 can of each of the following
diced or whole tomatoes (cut these up)
undrained
red beans, drained and rinsed
garbanzo beans, drained and rinsed
whole kernel corn
tomato sauce, 8 oz
mushroom pieces, 8 oz, drained
1 – 2 T chili powder
1 – 2 t cumin
½ t oregano
¼ t salt
¼ t cayenne pepper
Brown ingredients 2, 3 and 4 in olive oil until
tender. Add the remaining ingredients (except
cheese) and cook for 1.5 to 2 hours.
Mary Abkemeier
Spinach Lentil Soup
5 cups vegetable broth
1 cup dry lentils
1 Tbsp olive oil
1 ½ cups diced onion
1 green or red pepper diced
1 celery stalk diced
1-8 oz can tomato sauce
¼ cup (or more) salsa
10 oz pkg frozen chopped spinach, thawed, and
drained
Bring the vegetable broth and lentils to a boil;
reduce the heat and simmer 30 minutes (don’t
overcook or lentils will get mushy). Heat the
olive oil and sauté the onion, green pepper, and
celery until tender. Add the vegetables to the
cooked lentils. Add the tomato sauce and salsa.
Simmer 30 minutes. Add spinach and simmer
an additional 2 minutes. Add salt and pepper
to taste.
Serves 5-6
Prep time: 25-30 minutes
Mary Beth Gallagher
Minestrone Soup
Adapted from “Copycat Olive
Garden Minestrone Soup
by Todd Wilbur”
SERVES 8 Approximately 3 quarts
3 Tablespoons olive oil
1 cup minced white onion (about 1 small onion)
½ cup chopped zucchini ( I actually doubled this)
½ cup frozen cut Italian green beans ( I doubled this)
¼ cup minced celery (about ½ stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (used Swanson-do not use chicken
broth)
2 (15 ounce cans) red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans,
drained (I used one can of small white and one can of garbanzo beans)
1 (14 ounce) can diced tomatoes
½ cup carrot, julienned or shredded
2 Tablespoons minced fresh parsley
1 ½ teaspoons dried oregano
1 ½ teaspoons salt (start with a bit less and keep tasting)
½ teaspoon ground black pepper
½ teaspoon dried basil (keep tasting and adjust to your taste)
¼ teaspoon dried thyme (keep tasting and adjust to your
taste)
3 cups hot water
½ cup small shell pasta
Heat 3 tablespoons of olive oil over medium heat in a large
soup pot.
Sauté onion, celery, garlic, green beans and zucchini in
the oil for 5 minutes or until onions begin to turn
translucent
Add vegetable broth to pot plus drained tomatoes, kidney
and white beans, carrot, not water and spices
Bring soup to a boil, reduce heat and allow to simmer for
20 minutes
Add pasta and cook for an additional 20 minutes or until
desired consistency
Makes about eight 1 ½ cup servings
This soup reheats beautifully. The flavors actually improve if
made a day or two in advance of serving it.
The original recipe calls for adding 4 cups fresh baby spinach
when you add the pasta. I didn’t do this because I needed to be
able to “hold” the soup for a long period of time. I was concerned that the spinach would get too limp.
I served the soup topped with grated parmegiano romano cheese
for a bit of extra flavor. This cheese is quite salty so I did reduce the salt in the recipe.
Kathy Schwarting
Broccoli Soup
1 Quart water
3 chicken bouillon cubes
1 cup chopped onions
2 cups chopped potato
1 10 oz package broccoli
1 10 oz package cauliflower
1 can cream of mushroom soup
1 lb Velveeta cheese
Boil water, bouillon, onions, potatoes, broccoli and
cauliflower for 20 minutes (until potatoes are soft). Stir in
soup and Velveeta. Simmer and serve.
Cream of Mushroom Soup
1/4 cup chopped onion
2 tbls. butter
3 cups sliced fresh mushrooms (8 oz.
package)
6 tbls. all-purpose flour
2 cans (14 oz. each) chicken broth
1 cup half-and-half cream
1/2 tsp. salt
1/8 tsp. pepper
Sam Bommarito
Chicken Quesadilla Soup
Ingrediants:
Chicken 3-4 boneless chicken breasts or 3 can of chicken
2 cans Great Northern Beans
2 cans Shoepeg Corn
1 can Rotelle
1 can Cream of Mushroom
1 can Cream of Chicken
Chicken broth – about 28 oz.
1 chicken flavored bouillon cube
Onion powder or flakes
¼ cup butter
1 tsp cumin
Garlic salt to taste
16 oz Velvetta
Mix all ingredients (except Velveeta) in a crockpot. Cook on
low about 3-4 hours. Add the Velveeta in the last hour.
Serve with tortilla chips or bread.
Kay Graves
In a large saucepan, sauté onion in butter
until tender. Add mushrooms and sauté
until tender. Combine flour and broth
until smooth; stir into mushroom
mixture. Bring to a boil; cook and stir
for two minutes or until thickened.
Reduce heat. Stir in the cream, salt and
pepper. Simmer, uncovered, for 15
minutes, stirring often. Makes 4-6
servings.
(fromTaste of Home Holiday GetTogethers)
Randi Wilson
Chili
1 pound ground beef
1 clove garlic, minced
1 large onion chopped finely
1 medium green pepper, chopped
4 tablespoons chili powder
½ teaspoon salt
½ cup water
2 cups canned, crushed tomatoes
(Spices below are optional)
1 tablespoon cider vinegar
¼ teaspoon allspice
¼ teaspoon coriander
1 teaspoon cumin
1 16-oz can red kidney beans, with liquid
Cook beef, garlic, onion, and green pepper in heavy
skillet over medium-high heat, stirring frequently to
break up meat. Cook until onion is soft and meat has
lost its pink color. Drain. Add spices and sauté for a
couple minutes. Add remaining ingredients. Bring
to boil. Cover and reduce heat. Simmer chili for 45
minutes stirring frequently. For a milder chili, cut
chili powder in half.
Stan McCaslin