Soup’s On 2012!

January 9th, 2012 at 10:14 am by under Food Joy, Uncategorized

The calendar says January and for most of us who know West Michigan well, it sure doesn’t feel like it.  Chances are pretty good that it’s going to get a whole lot colder, so the ultimate comfort food may be in order and that means soup.  It’s the perfect food to warm you up on the inside to help you stay warm when you’re outside.  Many in our community are seeking that kind of warmth every day and there is something all of us can do to help them out.  We can support God’s Kitchen and the food programs of Catholic Charities West Michigan, an organization that feeds thousands of people daily at several locations throughout West Michigan.  One way to step up is to attend a 2012 Soup’s On For All benefit in Grand Rapids on January 23 and on the lake shore on February 23.  Another is to buy the Soup’s On cookbook and bring home some warmth. Here are a couple of recipes from it to wet your appetite.   Enjoy!


Carrot Ginger Soup
by Dan Harris & Charles Forrester
Serves 8 – 10


1 large Spanish onion, diced
1 pound carrots, peeled, coarsely chopped
2-inch piece fresh gingeroot, peeled and minced
3 quarts chicken stock or broth
1 tablespoon unsalted butter
1 cup heavy whipping cream
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/2 teaspoon curry powder
1/2 teaspoon ground sage
1 teaspoon roasted fresh garlic or garlic powder
coarse salt and white pepper, to taste

In a large soup pot, melt the butter over medium heat; add onions and saute’ until translucent, about 5 minutes.  Add the carrots, fresh ginger and chicken stock; simmer over medium heat until the carrots are tender, about 12-15 minutes.  Working in batches, transfer the soup to a blender or food processor and blend until smooth. Return the pureed soup back to the soup pot. Add the ginger, cinnamon, curry powder, sage and roasted garlic or powder; bring to a simmer over medium heat. Stir in the heavy cram and continue to simmer until warmed through.  Add salt and pepper to taste and adjust seasoning.

Lentil Sausage Soup

Lentil Soup with Sausage
by Sarah H. Jackoboice
Serves 6 – 8

2 tablespoons olive oil
1 large yellow onion, coarsely chopped
4 stalks celery, halved lengthwise and sliced
1 pound smoked sausage, sliced lengthwise and cut into 1/2 inch slices
46 ounces low-sodium chicken broth
4 cups water
1 pound lentils, rinsed and picked over
one 3-inch strip fresh orange peel
1/2 teaspoon dried marjoram leaves, crumbled
1/4 teaspoon dried savory, crumbled
5 large carrots, peeled and sliced into 1/4-inch rounds
28 ounce canned diced tomatoes

In a heavy, medium saucepan or soup pot, heat oil over medium-low heat; add the onion and cook for five minutes, stirring occasionally. Stir in the celery and saute’ five minutes; add the sausage and cook another five minutes, stirring occassionally.  Add the chicken broth, water, lentils, orange peel and herbs to the pan.  Bring to a boil over medium-high heat; reduce the heat to low, cover partially and simmer for 15 minutes.  Add the carrots and tomatoes to the soup; partially cover the pan and continue to simmer until the carrots and lentils are very tender, about 50 minutes.  Discard the orange peel and serve.

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