2018 Community Soup Supper Cooking Contest

Community Soup Supper Cooking Contest  October 17, 2018

(S5) (Voted – Best Soup) Cheeseburger Soup –submitted by Lindsey Clark

1lb. Ground beef ¾ C Carrots, shredded

¾ C Celery, chopped ¾ C Onion (yellow), diced

1 tsp Parsley, dried 4 C Red Potatoes, peeled and diced (but any will do)

3 C Chicken broth (I use Better than Broth) ¼ C All- purpose flour

1/4 tsp Pepper ¾ tsp Salt

4 Tbsp Butter, divided 1 1/2C Milk

12 oz Mexican Velveeta ¼ C Sour cream

In a large saucepan, brown beef, and set aside. In the same saucepan, saute onions, carrot, celery, and parsley in one Tbsp butter until vegetables are tender. (about 10 mins) Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for about 10-12 mins or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 mins or until bubbly. Add to soup and bring to a boil. Cook and stir for 2 mins. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat and blend in sour cream. Serve with Ritz crackers.


(C3) (Voted Best Chili) Cocoa Beer Chili – submitted by Judy Hawkins

1 ½ lbs. Ground Beef, browned 1 – medium onion, diced

2 or 3 stalks of celery, chopped 1 – green bell pepper, chopped

1  can kidney beans 1 cup of beer

2 tsp. Chili powder ½ tsp. Cocoa powder

1 – small can beef broth 1 large can tomato juice

1 small can diced tomatoes 1 tsp. Brown sugar

In a large skillet cook ground beef with onion,  celery and green pepper until meat is browned. In the crockpot combine beer, brown sugar, cocoa powder and chili powder.  Then add the meat and veggies, beans, tomatoes, beef broth and tomato juice. Cook for 4 hours on high.


(S7) Samma’s Potato Soup – created by Samantha Johnson

Chicken Broth – 1 Container – 32 oz. Heavy Whipping Cream – ½ Quart

Red Potato –1 lbs – cleaned and diced Coarse Black Pepper (to taste)

Red Pepper Flake (to taste) Garlic (to taste)

Ham (cubed) – 1 ham steak or to taste Celery (3-4 stalks, sliced)

Carrots (3-4 lg. peeled & sliced, or ½ lbs of baby, sliced)

Start with the chicken broth and heavy whipping cream – when it’s hot add carrots and potatoes. Once veggies are cooked soft, add celery and spices.  


(S3) Ham Calico Bean Soup – submitted by Kris Sell Recipe yields 4 quarts.  

Wash and soak overnight 2 1/4 cups of a variety of dried beans.  Add 2 tbsp salt to water.

Drain and add 2 qts. water, 2 ham hocks or large piece of cut-up ham.

Bring to a boil.

Add 1 large onion, 16 oz. can of tomatoes, 1 tsp. chili powder, juice of a lemon and pepper.

Simmer 3 hours on a stove or in a crock pot for 3 hr. on high or 5 hrs. on low.

Remove ham from hock before serving.


(S4) Cheeseburger Soup -submitted by Becky Larson
source:  Taste of Home
1-1/2 cups water 2 cups cubed peeled potatoes
2 small carrots, grated 1 small onion, chopped
1/4 cup chopped green pepper 1 jalapeno pepper, seeded and chopped
1 garlic clove, minced 1 Tbsp. beef bouillon granules
1/2 tsp. Salt 1 pound ground beef, cooked and drained
2-1/2 cups milk, divided 3 Tbsp. all-purpose flour
1/4 to 1 tsp. cayenne pepper, optional 8 ounces process American cheese, cubed
1/2 pound sliced bacon, cooked and crumbled
1. In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2. Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne
3. pepper if desired. Top with bacon just before serving.


(S6) Wild Rice Soup – submitted by Jamie Gerike

2 Tbsp. butter                                                     2 c. Half & Half

1 Tbsp. minced onion                                       4 c. chicken broth

¼ c. flour                                                        2 c. cooked wild rice

½ tsp. salt                                                      ¾ c. Velveeta cheese

½ c. sliced carrots

Melt butter in saucepan and saute onions until tender.  Blend in flour gradually. Then add broth. Cook, stirring constantly until mixture thickens slightly.  Stir in rice, salt & carrots. Simmer about 5 minutes. Blend in half & half. Heat to serving temperature.  Add cheese last, just so that it melts.


(S2) Chilled Beet Borscht – submitted by Jen Wilm   (Yield about 6 servings – Prep time 40 minutes + time to chill)  source: Moosewood Cookbook by Mollie Katzen

4 large (3”diameter) beets

3 cups water

1 tsp. salt

1-2 Tbsp. lemon juice, to taste

2-3 Tbsp. sugar or honey, to taste

Black pepper to taste

1-2 Tbsp. freshly minced dill (or 2 tsp. dried dill)

1 medium cucumber, peeled, seeded, and grated

2-3 finely minced scallions (whites and greens)

Optional:1 medium sized dill pickle, finely minced

2 cups buttermilk

Optional garnishes: a spoonful of sour cream or yogurt, slices of boiled potato, chopped hard boiled egg

  1. Peel and trim the beets, and place them in a medium sized saucepan with water and salt.  Bring to a boil, lower heat, partially cover, and simmer until the beets are tender (about 20-30 minutes).  Remove the beets with a slotted spoon, and transfer the water to a medium-large bowl or container.
  2. When the beets are cool enough to handle, grate them coarsely and return them to the water.  Stir in the remaining ingredients, except buttermilk and garnishes. Cover and chill until cold.
  3. When the borscht is cold, stir in the buttermilk.  Taste to adjust salt, pepper lemon juice, sugar or honey.  Serve topped with any combination of the garnishes.


(C4) Chili— submitted by Kris Crowe

Chili Seasoning Mix:

1 Tbsp. flour 2 Tbsp. instant minced onion

1 ½ tsps. Chili powder 1 tsp. seasoned salt

½ tsp. crushed dried red pepper ½ tsp. instant minced garlic

½ tsp. Sugar ½ tsp ground cumin

Mix together in a small bowl and reserve until ready to use.

1 lb. ground beef 2 (16 oz) cans of diced tomatoes

2 cans tomato soup 2 cans of kidney beans

8 oz tomato juice

Brown ground beef, drain.  Add tomatoes, soup, and beans.  Take a small amount of tomato juice and mix with seasoning mix until it forms a paste.  Add to chili mixture and add rest of tomato juice. May add water or more tomato juice to create desired consistency.


(C2) Chili with Veggies From the kitchen of Barb Pritzl

2 lbs Ground Beef (I use 80% lean) 1/2 cup coarsely chopped onion

1/2 cup finely chopped carrots 1 cup sliced celery

1 1/2  cups frozen corn, thawed 2 cans (14oz) Hunts diced tomatoes

1 can (14oz) Hunts petite diced tomatoes 1 Large can Hunts tomato sauce

Chili powder to taste*

*My Mom taught me to sprinkle chili powder across the entire top of the chili when everything else in the pot has been combined. Stir it in, take a taste once it gets warm, add more if needed

In large frying pan, brown meat with onions until meat is no longer pink & onions are translucent. When draining off the fat, reserve about 1 Tbl. In same pan, gently sauté celery and carrots in reserved fat leaving them still quite firm.  Now, combine all ingredients and warm either in a crock pot or in your favorite stove top method.


(S1) Hungarian Mushroom Soup – submitted by Marty Rugotzke

(This recipe came from a friend. I think she got it from Taste of Home magazine.)

4 tablespoons butter–Melt butter on med. heat

2 cups chopped onion–Saute in butter 5 min.

1 lb. fresh mushrooms, sliced–Add and saute with onions 5 more minutes

Add and simmer 15 min.:

1 tablespoon dill weed

1 tablespoon Hungarian paprika

1 tablespoon soy sauce

2 cups, chicken, beef or vegetable broth

Whisk together in small bowl:

1 cup milk

3 tablespoons flour

Whisk into soup and simmer 15 min.


1 teaspoon salt

black pepper to taste

1 tablespoon lemon juice

1/2 cup sour cream

Stir and heat on low, 3-5 minutes until sour cream is blended in. Do not boil.  Serve with a sprig of dill for garnish.


(C1) Mike’s Pineapple Chili -submitted by Mike Brown

1 LB hamburger

1 LB stew meat

2 – 28 oz cans stewed tomatoes (may need to cut up tomatoes)

2 – 15 oz cans black beans (any variety I used Jalapeno and lime)

3 medium jalapenos

1 red bell pepper

1 ½ large onions

2 TSP of minced garlic

1 TBS chili powder

2 TBS cumin

2/3 fresh pineapple

¼ cup Cajun Power Garlic sauce (optional)

In a frying pan brown stew meat and hamburger. Stir into it the Cajun Power and garlic.

Chop onions, peppers, jalapenos, and pineapple. Pineapple should be chopped into ½ inch pieces.  Place meat and remaining ingredients into a 6 qt crock pot. Cook on low.

Chili takes about 6 hours or until stew meat is tender. Season to taste and serve.


(C5) Chili submitted by Doris Benway

Kidney beans Diced Tomato

Ground Beef Green Pepper

Diced Onion Minced Garlic

Chili Powder Salt & Pepper



(C6) Chili submitted by Vicki Boullion

1 ½ lbs. Hamburger Large can tomato juice

1 – 28 oz. can stewed tomatoes 2 – 16 oz. cans diced tomatoes

2- cans kidney beans ½ c. dehydrated onions

3 Tbsp. chili powder 1 tsp. Salt

1 Tbsp. brown sugar

Brown hamburger, add onions.  Add remaining ingredients.