I love soup parties. They are in keeping with the preppers trend of making meals beforehand for quick weekday lunches and dinners. But they make an event of it. Noone ever eats all the soup, so you are always left with tons of leftover (This also may be due to the fact that I make army proportions, though). Plus, you get to hang out with your friends who bring beer, wine, bread and desserts (of which there are ALSO leftovers). Everyone wins.
As requested, here are my recipes for my most recent soup party.
VEGGIE LENTIL
olive oil
1 medium onion, diced
2 cups carrots, coins
1 cup celery, sliced
2 large cans of diced tomatoes
1 cup spinach/kale, chopped
64 oz broth/stock
2 cups of lentils
at least 1 tbsp of cumin
2 thyme sprigs
1 tsp poultry seasoning
1 tsp rosemary
1 tsp celery salt
2 tbsp garlic, minced
1 tsp herbes de provence
2 bay leaves
Put everything in a pot and low boil until the lentils are soft.
The more you stir it, the more the lentils break up. If you like a broth soup, don’t stir too much. If you like a thicker/heartier soup, stir a bunch 🙂
CARROT BUTTERNUT GINGER
olive oil
1 medium onion, diced
1/4 cup ginger, minced
4 cups of carrots, coins
32-64 oz of broth/stock (the less you use the more thick the soup)
1 cup butternut squash, cubed
1 cup OJ
1 tsp cinnamon
salt & pepper
– Saute onions & ginger in olive oil until onion are translucent
– Add in carrot until carrot start to soften slightly
– Transfer mixture to a pot, add stock & raw butternut squash
– Low boil until carrots/squash are completely soft
– Use hand mixer to puree until smooth
– Add in OJ & cinnamon, s&p to taste
BEEF BARLEY
2-4 lbs of beef chuck roast,
olive oil
1 medium onion, diced
2 cups carrots, coins
1 cup celery, sliced
2 tbsp garlic, minced
64 oz broth/stock
3 sprigs thyme
2 bay leaves
1 tsp rosemary
1 tsp salt
1 tsp peppercorns
1 tsp fish sauce
2 tbsp of worcestershire sauce
1 cup wine
1 cup barley
– sear full roast in hot pan with olive oil on each side until golden brown, remove to a plate
– add onion, carrots, celery, garlic to pan and saute briefly, transfer to a container for later
– cut beef into 1 inch cubes, with as much of the fat removed as possible
– add beef, broth, thyme, bay, rosemary, salt, peppercorns, fish & worcestershire sauces to pot and low boil for 2 hours
– add back in veggies, barley and wine and low boil for at least an hour, until barley opens up
– add more salt & pepper to taste.
– Soup is better after sitting for a while
GREEN CHILE CHEDDAR CORN MUFFINS
2 boxes jif cornbread mix (vegetarian or reg)
1/2 cup milk
2 eggs
1 can creamed corn
1 small can green chiles
1 cup sharp cheddar
– Mix all ingredients and spoon into tiny muffin tins (lined or greased) or into a shallow pan(s)
– Bake at 400 for 10 min or until golden brown (takes a bit longer for pans instead of muffins)
– Cool on baking rack
– Muffins freeze AWESOME in a ziplock
Joi Podgorny 