Our Soup Contributors and Judges:
Winning Soups
Sponsored by LifeSpring Covenant Women’s Ministry
From left to right: Gaea Milway, Steve Morris (judge), Sandi Buness, Georgene Greff, Lynn Suess, Cathy Sipes,
Tom Dierenfeld (judge), Alice Conner, Patty Lamfers
All proceeds for the Bake Sale/Soup
Luncheon benefit Women Helping
Women Scholarship Fund.
This fund provides scholarships (up to 50% of the cost)
to the women in our church to encourage them to attend
retreats, conferences, classes, or anything that will help
strengthen their walk with Jesus Christ.
Women’s Ministry
LifeSpring Covenant Church
Phone (970) 667-4730
www.lifespringchurch.org/women/
Chicken Tortilla Soup
From the kitchen of: Patty Lamfers
Serves: 20-25
Winner
of
Cream Soup
This recipe makes a very large pot and serves 20-25 people when served
as a large bowl entrée.
The amounts of ingredients approximate and are very forgiving to changes
based on availability.
Most of the work can be done the day before with a quick final assembly
the morning of.
Day Before
Roast 12-15 chicken thighs with a sprinkle of salt, pepper, thyme, and “kitchen
chicken” season mix for about 45 minutes. Remove skin and bone. Cut into
small bite size cubes. Put in container till ready for assembly.
Finely chop 2 onions and put in container till ready for assembly.
Day Two-Quick Assemble
In large pot or roaster melt 6 tablespoons of butter. Add 2 teaspoon minced
garlic, and the onion chopped from the day before. Saute for 5 minutes till the
onion caramelizes and gets soft.
Add
4 Tablespoons of flour and stir till mixed. Add 1 can cream of chicken soup, 1
can cheddar cheese soup, 8 cups whole milk. Cook on med till blended.
Add
2 cans black beans, drained
2 cans red beans (not kidney beans), drained
6 cans chicken broth
2 cans whole kernel corn, drained
5 teaspoons ground cumin
2 packages of fajita mix (not chicken flavor)
Chicken thighs from the day before
Simmer till hot and ready to serve
Serving suggestions: This soup is better
when served over tortilla chips, topped
with a dollop of sour cream and a sprinkle
of fresh cilantro.
Chicken Dumpling Soup
From the kitchen of Lynn Suess
Serves: 10-12
Ingredients:
2-3 Pound Roasting or Stewing Chicken
3-4 Quarts Water
1 Medium Onion
1 Cup Chopped Celery
1 Cup Chopped Carrot
¼ Cup Rice (if a thicker soup is desired)
2 tablespoon Parsley Flakes
1 teaspoon Basil
2 Bay Leaves
Pinch Garlic Powder
Salt and Pepper to taste
3 teaspoons/cubes chicken bouillon
Cook chicken in water with onion, parsley flakes, and salt. Bring to
boil, skim and simmer, covered, for 3 hours. Remove and cut up
chicken, return to broth with vegetables. Add rice, if desired, and other
seasonings. Bring to boil.
Dumplings
2 Eggs
1 ½ Cup Flour
Mix together and drop dumpling mixture from teaspoon into boiling
soup mixture. Simmer for 1 hour. Add chicken bouillon and additional
seasonings as needed.
Multi Vegetable Soup
From the kitchen of Eileen Maelzer
Serves: 12-16
Ingredients:
2 tablespoons margarine
2 tablespoons oil
A little raw diced beef
1 cup carrots, thinly sliced
1 cup zucchini, thinly sliced
1 cup cabbage, finely shredded
I cup celery, thinly sliced
1 large onion, chopped
2 beef bouillon cubes
8 cups boiling water
2 teaspoon salt
I-16 ounce can stewed tomatoes
1/2 cup broken spaghetti
1/2 teaspoon thyme
Shredded parmesan cheese, optional
Heat butter and oil in large saucepan. Add vegetables and beef. Cook
uncovered 10 minutes. Add bouillon, water, salt and Accent. Boil. Reduce heat and simmer uncovered 30 minutes. Stir in tomatoes, spaghetti, and thyme. Cook 20 minutes. Serve with shredded parmesan
cheese if desired.
Vegetable Beef Barley
From the kitchen of: Cathy Sipes
1-1/2 pounds beef chuck
4 cups water
4 teaspoons beef base*
Winner
of
Broth Soup
Cook in crockpot for 4-5 hours on high.
Transfer to large pot. Break meat into small pieces and add:
2 quarts water
5 potatoes
6 carrots
1-2 onion, finely chopped
28 ounce can diced tomatoes
3 teaspoons beef base*
1/2 cup barley
Slow boil for one hour or until tender. Season to taste; garlic powder,
salt, pepper
*Use Tones Beef Base (from Sam’s)
Tortilla and Bean Soup
From the kitchen of: Nancy Lubinski
Serves: 12
Ingredients:
Winner
of
Chili Soup
6 cups water
4 skinless, boneless chicken breasts
1 onion, chopped
1-15 ounce can kidney beans
1-15 ounce can ranch style beans
1-15 ounce can pinto beans
1-15 ounce can black beans, rinsed and drained
1-15 ounce can white hominy
2-10 ounce cans diced tomatoes with green chili peppers (Rotel)
1-1.25 ounce package taco seasoning mix
1-1 ounce package ranch dressing mix
Directions:
Combine the chicken and water in a large pot over high heat. Cook for
30 minutes to 1 hour or until chicken is done. Remove chicken from the
pot, and cut into bite-size pieces. Return the meat to the broth pot.
Add the onion, kidney beans, ranch style beans, pinto beans, black
beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix
well. Reduce heat to low, and simmer for 30 minutes or until heated
through.
Top with tortilla chips and other garnishes to your taste (shredded
cheese, cilantro, sour cream, guacamole)
Farmer’s Cheesy Corn Chowder
From the kitchen of: Patty Lamfers
Serves: 8-10
The amounts of ingredients approximate and are very forgiving to changes based on availability.
Most of the work can be done the day before with a quick final assembly
the morning of.
Day BeforeIngredients:
1/3 package bacon, cut into small pieces (can also use turkey bacon and oil
for moisture)
1/2 pound ham, cut into small pieces
4 tablespoons butter or margarine
8 ounces mini carrots, sliced
4-5 stalks finely chopped celery
1/2 onion, finely chopped
1 green pepper, chopped
3 potatoes, cubed
3 cups chicken broth
Dash of pepper, no need to salt
Saute bacon and ham until bacon is cooked. Put in zip bag or container till
ready to assemble soup.
In the same pot as used for bacon, saute carrots, celery, onion and green
pepper until carrots in butter till the carrots start to soften. Add broth and potatoes and cook until potatoes are almost soft. Add pepper. Put in container
till ready to assemble.
Day TwoIngredients:
2 cups whole milk
1/2 cup flour
2 cans creamed corn
1/3 block Velveeta, cubed
Fresh parsley, snipped
Mix milk with flour and heat till it starts to thicken. Add previous day’s soup
mixture, along with bacon and ham, and heat through. Add corn, cheese and
parsley and heat through till cheese is melted.
*If soup gets too thick, can add more milk if desired.
Spinach Tortellini Soup
Lemony Lentils
From the kitchen of Sue Bell
Serves: 12
From the kitchen of Gaea Milway
Ingredients:
1 large can chicken broth
2-15 ounce cans Italian stewed tomatoes
1-10 ounce package frozen spinach, not thawed
1 teaspoon oregano
1 teaspoon sweet basil
1 package 3 cheese tortellini, dried
Add all ingredients in a large pot or soup kettle and bring to a boil and
simmer until tortellini is done, about 45 minutes total. Sprinkle with
fresh parmesan cheese to serve.
If too thick, may add V-8 juice or chicken broth after first day to thin.
Serves: 6
Ingredients:
1 package lentils (1-1/2 cups)
8 cups vegetarian stock or chicken stock
1 large potato, peeled and cut into 1/2 inch cubes
1-1/2 pounds Swiss chard
1 onion, chopped
4 tablespoons olive oil
1/2 coarsely chopped coriander or parsley plus 3/4 teaspoon ground
coriander
3 cloves garlic
1/4 teaspoon pepper
Salt to taste
1/2 teaspoon cumin
3 tablespoon lemon juice and lemon slices
Directions:
Rinse lentils; combine with stock, cover and bring to a simmer.
Add potatoes and simmer 20 more minutes.
Slice Chard leaves and stems into 1/2 inch strips, add to soup.
In small frying pan, over medium heat, cook onion in oil until soft; add
coriander or parsley and garlic. Add to soup.
Stir in salt, pepper, cumin and lemon juice.
Garnish with lemon slices.
Cook time: approximately 40-60 minutes.
Cream of Cheddar Cheese Soup
From the kitchen of Faye Davis
Serves: 12-16
Ingredients:
4 cups chicken broth
1 pound grated carrots
1-1/2 cups celery, chopped
1/2 cup onion, chopped
Salt and pepper to taste
*Cook 20-25 minutes
1 cup cream
2 cups milk
*Bring to boil
Mix 1/2 cup flour and 1 cup water and add to boiling milk to thicken.
Add 2 cups cheddar cheese, grated. Simmer till cheese is melted and
soup is heated through.
Garnish with bacon.
Knoephla Soup
From the kitchen of Georgene Greff
Serves: 20
Ingredients:
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
4 tablespoons butter
2 pounds cubed potatoes
18 cups (3 large cans) Chicken Broth
*dumplings (recipe below)
2 cups heavy whipping cream
Parsley flakes, dried
Saute onions, celery, and carrots in butter over medium heat until onions are
translucent and other
vegetables are tender. Add chicken broth and dumplings and bring to a rapid
boil over high heat.
Add potatoes and return to a boil. Reduce heat to medium and simmer until
potatoes and dumplings are done.
Remove from heat, add heavy whipping cream, and dried parsley flakes.
*Can substitute half and half for cream, or omit is all together for a healthier
version. Using low sodium/fat chicken broth is another healthy alternative.
Recipe can be halved if needed.
Dumplings
3 cups flour
2 eggs
3/4 teaspoon salt
1 cup milk
Mix; makes a stiff dough. Add 1 tablespoon of salt to pan of boiling water. Cut
small
pieces of dough and drop into the water. Kneophla is done when it floats to the
top. Remove from water with kitchen spider and set aside for use in soup recipe.
*dough is much easier to work with if you allow it to rest 10-15 minutes before
boiling.
**For best results, continue simmering 3-4 hours to allow the flavors to meld.
This is the original recipe brought to the United States by my great-great
grandparents.