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Church Supper Soup

Ritchie Wallace, in Maine, sent this recipe in -- an Italianate beef-vegetable soup, credited to Bonnie Vawter (a pastor's wife) in Missouri, that she found years ago in a magazine. It's rich and substantial, perfect for an evening meal or a pot luck. Ritchie -- who lives in the woods of Maine with husband Tim, their great dane Gisburn, and two cats, Hillery and Tawanda -- testifies that it helps "stave off the winter cold"...which got down to 19 below about the time she wrote.

Courses: Soup
Serves: 12 people

Recipe Ingredients

1 lb 454g / 16ozGround beef
1 cup 62g / 2.2ozDiced onion
1 cup 110g / 3.9ozChopped celery
1 cup 110g / 3.9ozChopped carrots
2   Garlic cloves - minced
1   Tomatoes - (28 oz) - chopped, undrained
1   Can red kidney beans - (15 oz) - undrained
2 cups 474mlWater
  Beef bouillon cubes or concentrate - undiluted,
  That would dilute to make 5 cups of stock
1/4 cup 23g / 0.8ozMinced parsley
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlOregano - crushed between
  Your palms
1/4 teaspoon 1.3mlFreshly-ground black pepper
2 cups 474mlShredded cabbage
1 cup 160g / 5.6ozGreen beans in 1" pieces
1/2 cup 118mlSmall elbow macaroni
1 tablespoon 15mlPesto - see * Note
  (or 1/2 tspn dry basil, crushed between
  Your palms)
  Freshly-grated Parmesan cheese - for garnish

Recipe Instructions

* Note: You can often find pesto in the stores now -- and just freeze it to use as you need it for a wonderfully fresh basil flavor.

Brown the beef in a large heavy kettle, draining off any fat. Add all the remaining ingredients except the cabbage, green beans, macaroni, and pesto. Bring to a boil, then reduce heat and simmer for 20 minutes.

Add the cabbage, green beans, and macaroni. Bring to a boil, then reduce and simmer until the vegetables are tender -- about 20 minutes.

When ready to serve, stir in the pesto (or basil), then serve up with a big ladle and point your friends to the bowl of Parmesan as a topping.

Serve hot to 12 people.

Soup Of The Evening...Beautiful Soup at


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