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Soup Makers:  Anyone wanting to make soup should email Carla at turoffc@earthlink.net to be added to the kitchen list.
This email is only needed if you are new to kitchen help for Empty Bowls.


Chicken Noodle Soup

Bring to boil 3 quarts water and add:
  3 lbs broiler/fryer chicken, skinned and all visible fat removed
  2 onions well chopped
  8 celery stalks
  3 bay leaves, 2 tsp thyme, 3 TB dried parsley, salt and pepper

Reduce heat and simmer, partially covered for at least one hour or until chicken is tender. Frequently skim froth off the top.

Remove chicken and strain stock. Refrigerate stock to defat it by skimming off hardened fat from surface of cooled stock

Remove chicken bones and break chicken into bite sized pieces (do not shred)
Heat stock to boil and add:
  8 carrots cut into bite sized chunks
  chicken meat
  2 cans chicken stock or canned broth

Simmer until carrots tender and adjust salt/pepper seasoning

Cool quickly and refrigerate at once.

DO NOT ADD NOODLES PLEASE  - the kitchen crew will add noodles at the last minute to prevent mushiness THANKS!

Beef Barley Soup

Brown meat onion, garlic in oil.
  3 lbs stew meat cut into small (less than 1 inch) cubes
  2 med onions, chopped
  4 cloves garlic

Add the following and simmer for 1 hour:
  2 (28oz) cans diced tomatoes
  8 cups beef stock
  2 bay leaves
  1 cup pearl barley

Add the carrots and simmer for 10-15 minutes
  6 carrots cut into bite sized chunks or slices
  20 ounces fresh spinach or kale, chopped fairly small

Please do not add the greens to your soup just bring it along and kitchen crew will add just before serving.

Cool quickly and refrigerate at once.


Minestrone Soup

Bring to a boil in a large pot:
  16 cups water
  1-2 onions, chopped fine
  1 cup celery chopped

Season with:
  2 teaspoons each salt, garlic powder
  1 teaspoon black pepper
  1 TB Italian seasoning

After water boils, add:
  1 large can diced tomatoes
  4 carrots peeled and cut into bite sized pieces
  2 potatoes peeled and cut into bite sized pieces

Lower heat to a simmer and after carrots and potatoes are slightly tender add:
  1 head cauliflower broken into bite sized pieces
  3 zucchinis or yellow summer squash cut into bite sized pieces
  lb green beans cut into 1 inch pieces (if available fresh -otherwise   leave out)
  2 cups fresh kale chopped fairly small

Simmer about 20- 30 minutes and add:
  2 (15oz) cans kidney beans and 2 (15oz) cans garbanzos

Cool quickly and refrigerate at once.

Do not add any pasta or cheese to soup.
Kitchen crew will take care of that. THANKS!!

Brazilian Black Bean Soup
Please note that we won't be serving the Black Bean Soup this year, but wanted to provide the recipe for your use!

To start, soak 4 cups dry black beans in water for about 4 hours
Place the soaked beans in a soup pot or Dutch oven and add 10-12 cups water bring to a boil, cover, and simmer until beans are tender

Heat 3 TB olive oil in a skillet and add:
  6 cups well chopped onions
  10 cloves crushed garlic
  4 tsp ground cumin
  4 tsp salt
  3 carrots diced

Saute over medium heat until carrot is just tender, then add:
  3 medium bell pepper (red and green) diced
  5 more cloves crushed garlic

Saute until everything is very tender and add mixture to beans
Stir into bean soup:
  3 cups orange juice
  1 (15 oz) can diced tomatoes or 3 fresh peeled tomatoes,diced
  black pepper and cayenne to taste

Remove about 1/3 of bean mixture to blender or food processor and puree well return pureed beans to soup pot, stir in and simmer on low heat another 10-15 minutes

Cool quickly and refrigerate at once.


El Dorado Peace & Justice Community   P.O. Box 543   Diamond Springs, CA 95619