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Seattle “Souper” Bowl - Soup Recipes

Support America's Soup Kitchens

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Created by The growling empty stomachs of our fellow Americans

Written byRobin Alexis & the Soup Recipe Contributors

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“Why is it that if you take advantage of a corporate tax break you’re a smart business man, but if you take advantage of something so you don’t go hungry, you’re a

moocher?”

Jon Stewart

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The estimated count for the Seahawks Celebration was 1.2 million - population Seattle proper, is in the 600,000’s. The newscaster was quoted saying, “If you are not enjoying this there is something terribly wrong.”

I thought, “Could it be you are hungry?” “No Soup for YOU!” Do you remember that famous quote from the hit TV show, Seinfeld?

The Seattle Seahawks won the 48th Annual Super Bowl on Sunday, February 2, 2014! Go Seahawks! As I watched TV and shared in the joy and glamour of this celebration experience with over a million people in the Seattle area on February 6, 2014, I also reflected on the thousands of people who are homeless and hungry in Seattle, many of whom are our nation’s veterans and children. I thought to myself, “How can we make this joyous occasion trickle down to the brass tacks of nurturing those people in the unseen culture behind the National Football League? Where are those nameless people and how can I serve them? If each of those 1.2 million people celebrating the Seahawk’s Victory donated one dollar to soup kitchens, that would be a lot of money to feed the hungry. I thought to myself, “Super Bowl…Soup or Bowl”….Lets serve them soup!

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Well, how could I do that?” The idea that came to me was to ask people to send me their favorite soup recipes. I decided that with those donated soup recipes I would create a soup recipe cookbook available by e-book on the home page of my web site. My goal was to have 48 recipes in honor of the 48th Annual Super Bowl. I posted on my web site www.robinalexis.com and on my face book fan page https://www.facebook.com/MysticRadio that I was requesting soup recipes for a special project. Over 5,000 people saw these posts. Only a teaspoonful of people took the time to donate recipes.

These recipes are shared with love in action by these generous chefs! Thank you to the soup recipe contributors for providing these recipes! Without you, this book would not exist!

The next task after creating this e-book was to ask people, namely you, that when you download your free soup recipes, that you also take a moment and donate to a non-profit organization that helps feed people in your local area. Here is the link to donate in the Seattle area:

https://www.networkforgood.org/donation/ExpressDonation.aspx?ORGID2=911428805&vlrStratCode=3OIpa5NZLS0KdxGOGcFmV0oDi1wIdhKWiQ1pAhFd2gn%2bpxSbUHZU08GzY43NDmT6

Enjoy the memories of Seattle’s great 48th Annual Super Bowl Victory! Enjoy the soup recipes for generations to come and enjoy knowing that you donated to a Seattle Soup Kitchen or your local soup kitchen feed the hungry too! And remember, you can substitute all ingredients for Non-GMO, organic and ingredients for an even more nutritious soup for your body, mind and soul.

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Soup Recipes You will find here are;

Page 4…..Beef Vegetable Soup

Page 5…..Black Bean Soup

Page 6…..Broccoli Soup

Page 7…..Burgee Soup

Page 8…..Cabbage Soup

Page 9…..Chili Con Carne

Page 10…...Corn Chowder

Page 11….Double Cheese Topped Onion Soup

Page 12….Hamburger Stew

Page 13…. Italian Wedding Soup

Page 14…. Kale, White Bean and Sausage Soup

Page 15…..Korean spicy seafood soup

Page 16…..Lentil Sausage Soup

Page 17…..Manhattan clam chowder

Page 18…..Mystery Soup

Page 19…..Organic Chili/ Soup

Page 20…..Seattle Super Fan Soup

Page 21…..Wild Rice and Ham Chowder

Page 22…...BONUS RECIPE Italian Stuffed Mushroom Appetizer

Page 23…..Food for Thought and most of the Names of Soup Recipe Contributors

Page 25…..The 12th Man Tradition Continues with the “Seattle Souper Bowl”

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Beef Vegetable Soup

2 tbsp. Wesson oil1 lb. cubed stew beef1 chopped onion3 stalks chopped celery6 c. water8-oz can kernel corn (whole, undrained)1 tbsp. salt1/2 tsp pepper1 bay leaf29-oz can tomato puree1/4 c. raw regular rice3 diced carrots

Cook stew meat, onion and celery in oil in soup kettle until meat is browned. Add water, seasonings and bay leaf. Bring to a boil, cover, simmer for 2 hours. Discard bay leaf. Refrigerate overnight. Next day, skim fat from surface. Add remaining ingredients. Simmer 2 hours.

Makes 6-8 servings.

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Black Bean Soup

2 cups black beans ½ cup green peppers12 cups cold water ½ cup butter1 can chicken broth 1 large smoked sausage1 can mix style toms 1 slice ham3 bay leaves crushed 2/3 cup cooking sherry2 T. garlic powder Sour creamSalt & black pepper Raw green scallions, chopped2 large onions (or Spanish) Shredded Sharp Cheddar Cheese½ cup celery

Clean, rinse and soak black beans overnight in 6 cups of cold water. In the morning, drain the water off beans and fill pot with 6 cups cold water, chicken broth, Mexican style tomatoes, bay leaves, salt, pepper and ham.

Bring beans to a boil, cook on low heat until soft. Sauté onions, celery and green peppers in butter. Add this and garlic powder to the beans. Remove ham slice, shop and add to beans again. Continue to cook over low heat for about three hours. Add sherry. Pour beans into soup bowls and top with sour cream, scallions and cheese. Buen apetito!

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Broccoli Soup

2 cups cashew nuts6 or more cups water2-4 cups chopped broccoli4T. chopped onion½ cup coriander1-2 avocados3 tsp. Herbamare (or to taste)

Place everything in a heavy duty blender and blend well. Add more water or add more broccolis for desired consistency.

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Burgue Soup

Boil 6 or 7 cut up potatoes

Fry 1 pound organic hamburger

Combine 1 can whole kernel corn, 1 can cut up tomatoes and 1 large can red kidney beans, and onions and peppers cut up

Salt and Pepper to taste

Add chili powder to taste! Heat it up!

That makes it!

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Cabbage Soup

Chop cabbage into small piecesCut 5 to 6 carrots into a bite size slicesCut 5-6 celery into bite size piecesAdd together and cover with waterAdd 2 pack of onion soup mixCook until vegetables are tenderAdd 1 can cut green beans1 can stewed or cut up tomatoes1 large can of “cheap spaghetti sauce One cane of container of beef broth

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Chili Con Carne

1 to 1½ lbs. ground beef1 large onion1 clove garlic (chopped)6 oz. can tomato paste15 oz. can kidney beans½ tsp. oregano1 tsp. dried basil leaves2 tbsp. reg. chili powder1 tbsp. Mexican hot chili powder1 c. beef bouillon

Sauté onions in butter until brown, add garlic and stir. Add beef, and brown. Add kidney beans, tomato paste and seasonings; stir and blend completely. Cook approximately 5 minutes. Add bouillon, cook approximately 10 minutes.

Grate fresh sharp cheddar on top, onions and sour cream optional. Serve with cornbread.

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Corn Chowder

Corn Chowder

Cut up 6 or 7 potatoes and boil until soft

Add 1 can cream

Add 1 can whole kernel corn

1 chopped onion

Add about one quart of milk

Heat and enjoy!

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Double-Cheese Topped Onion Soup

½ c. butter or margarine4 large onions1 tbsp. flour3-4 c. beef broth1 c. water¼ c. dry white wine ¾ tsp. salt¼ tsp. pepper4 slices toasted French bread6 oz. pkg. mozzarella cheese sticks½ c. grated parmesan cheese

Cut onions into thin slices and split into rings. Melt butter in 5-quart Dutch oven or slow cooker. Add onions and cook over medium heat until tender. Blend in flour, stir until smooth.

Stir beef broth, water and wine into onion mixture. Bring to boil; reduce heat, simmer 15 minutes. Add salt and pepper. Cook all day on low – 6 to 8 hours.

Place toasted bread in individual baking dishes. Add soup, top with cheese slice, and sprinkle with parmesan. Bake at 350 for 10-20 minutes, or until cheese melts. (May broil to brown cheese.)

Yield: 8 servingsServe with salad and bread.

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Hamburger Stew

1-2 lbs hamburger3 carrots4 potatoesCabbage 1 onionSalt and PepperChopped garlic

Brown hamburger in skillet with chopped onion garlic Drain excess oil transfer to large pot add water to about 3/4 full. Add remaining ingredients after cutting into medium sized pieces. Bring to boil then lower heat simmer until veggies are tender season to taste with salt and pepper.

Serve with bread and butter or warm biscuits.

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Italian Wedding Soup

16 1/2 oz. meatballs6 c. chicken broth1 c. cooked chicken, chopped1/2 c. carrots, diced1/2 c. celery, diced2 oz. frozen chopped spinach, defrostedGarlic salt, to tastePepper, to taste1/4 c. Romano cheese1/4 c. acini di pepe pasta (any tiny pasta, such as ABC’s pasta)

1. Place meatballs in microwave for 1 minute to defrost. Quarter them.2. Combine remainder of ingredients, except pasta, in crock pot. Cook on low all day - 8 hours.3. Add pasta during last hour of cooking.

Serve with salad and your favorite bread.

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Kale, White Bean and Sausage Soup

Makes 4 servings2 links Italian Sausage1 small onion, finely chopped1 clove garlic; minced6 cups chicken stock1 can white beans, drained and rinsed1 small bunch kale

Remove sausage from its casing and sauté in a skillet, stirring to break it up a bit. When cooked through, remove the sausage and put it on a plate lined with paper towel to drain it a bit. Wipe most of the grease out of the pan. Sauté the onion and garlic in the pan for a few minutes, stirring.

Meanwhile, in a soup pot, bring 6 cups of chicken stock to low boil. Add the onions and garlic, beans and drained sausage. Wash all of the kale leaves. Remove the stem and the tough center part of the leaves. Chop leaves into about 1 inch strips. Add the kale to the soup. Stir and cook about 5 minutes or until kale is wilted. Serve right away.

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Korean spicy seafood soup

12 - 14 ounces fresh jajangmyeon/udon noodles 1 thumb-size ginger piece, julienned 2 scallions cut into 2 inch lengths 1 tablespoon chili pepper flakes (adjust for your liking) 1 tablespoon oil (vegetable or canola) 1 tablespoon soy sauce Salt and pepper1/4 onion, thinly sliced 1/2 carrot (about 2 ounces), thinly sliced into 2-inch lengths 1/2 zucchini (about 3 ounces), thinly sliced into 2-inch lengths4 ounces cabbage (about 4 ounces), cut into 2-inch lengths (or Napa cabbage)2 dried shitake mushrooms, soaked and sliced thin (optional) 4 - 6 littleneck clams 4 - 6 mussels 4 - 6 shrimp 3 ounces squid, cut into bite sizes (Do not cut squids too small as they shrink a lot when cooked.)4 cups of chicken stock or anchovy broth (or water)

Have a pot of water ready to cook the noodles. (Turn the heat on when you start cooking the soup ingredients. This way you can time it so that the noodles can be finished cooking at the same time the soup is ready.) While making the soup, cook the noodles according to the package instructions and drain. Heat a wok or a large pot over high heat. Add the oil, ginger, scallion, gochugaru and soy sauce and stir fry for a minute. Stir in the onion, carrot, cabbage, zucchini and optional mushrooms, lightly salt, and cook until the vegetables are slightly softened, about 2 minutes, stirring occasionally. Pour in the chicken stock (or anchovy broth/water) and boil until the vegetables are completely cooked. Add the seafood starting with the clams, which require more time to cook, followed by the mussels, shrimps and squid. Bring everything to a boil again and cook until the shells have opened. Salt and pepper to taste. Place a serving of the noodles in a large soup bowl and ladle the soup on top. Serve immediately while piping hot. You can replace seafood with tofu"

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Lentil Sausage Soup - Cucina Cucina Restaurant (now closed)

Makes 6 Cups1 1/2 cups lentils (Allow lentils to soak cover Night with water in refrigerator overnight. Drain and rinse again).4 links (1 lb.) Italian Sausage1 T. unsalted butter1 T. Olive Oil1/2 cup white onions, diced small1/2 cup carrots, diced small1/4 cup leeks, diced small1 stalk celery, diced small1 T. salt1/2 t. pepper1 AT. Chicken Stock2 T. Dijon Mustard1 T. Red wine vinegar1 cup heavy cream1 cup fresh spinach, washed de-stemmed roughly choppedParmesan cheese to taste

In a 2 qt. sauce pot, add butter and olive oil. Heat to melt butter, add sausage links and brown evenly. Reduce heat so as not to burn butter.

Cook sausage about 5 minutes or until center is done. Remove from pan and allow to cool (slice later)

After removing sausage, add onions, carrots, celery, leeks and seasonings. Cook over med-high heat until veggies are tender about 2 min. Then add the lentils, chicken stock, stir briefly and bring to a boil.

Stir occasionally to prevent lentils from sticking. When soup starts to boil, reduce heat low, simmer until lentils are tender about 40-45 min. While soup is simmering cut sausage in 1/2 inch thick slices.

When lentils tender, add sausage, cream, mustard, vinegar and 3/4 c of the spinach (the remaining spinach will be floated on top as a garnish with some grated Parmesan cheese when serving.) Stir to mix all ingredients well. Return soup to a boil, reduce heat and simmer for 5 minutes.

Serve in bowls garnished with fresh spinach and Parmesan cheese floated on top.

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Manhattan Clam Chowder

2 doz. clams (or 2 x 10.5 oz. cans minced clams)3 slices bacon1 c. diced celery1 c. chopped onion1 can tomato sauce3 c. water1 c. finely diced carrots2 c. diced raw potatoes1-1/2 tsp salt1/4 tsp thyme1/4 tsp pepper2 tbsp. flour

Cook bacon, set aside. Cook celery and onion in bacon fat until tender. Add clam juice and enough water to make 3 cups. Add vegetables and seasonings, blend well. Cover and simmer 1 hour. Blend 2 tbsp. flour and 2 tbsp. water, stir into chowder. Bring to a boil, add clams and diced bacon.

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Mystery Soup

Roast a bunch of carrots in the oven. Throw in some orange stuff like acorn squash (frozen is okay) and meanwhile, sauté some onions in a big soup pot, with some olive oil and throw in garlic. Add the roasted things and then a few cans of chicken broth and a bay leaf and some oregano and salt and peppers and most important -- a few teaspoons or even tablespoons of curry powder. Then when it's all simmered together forever, blend it in a blender till it's smooth. You can freeze it at this point, or serve it. We just call it carrot soup or squash soup or curried soup.

I make this for company when they come for dinner and it is generally a big hit. I don't actually eat much of it myself because I'm a vegetarian. Yes, I could make it with veggie broth, but it tastes better with chicken.

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Organic Chili/Soup

1 lb. of Ground Organic Beef, Ground Organic Turkey or Ground Organic Chicken (whatever is your preference of meat)1-Large organic onion2-15 oz. cans of organic diced tomatoes1-15 oz. can of organic Black beans, (use all the liquid in the can as well)3-Table Spoons of diced garlic (purchased already diced garlic or cut up your own1-Habanero Hot Pepper (that is the one I prefer, but any hot pepper can be used)A Sprinkle of Garlic Powder to tasteA Sprinkle of Onion Powder to tasteSalt & Pepper to taste (I use Spike, a Gourmet Natural Seasoning, instead of salt)1-Large Sauce pan

Cooking Directions:

• Chop the onion into small pieces

• Brown the Organic meat until fully cooked

• For hotter chili use the whole hot pepper, for milder chili, use half the pepper

• Throw all the ingredients into the large sauce pan on top of the meat

• For sweeter chili, use an extra can of diced organic tomatoes

• Bring to a boil

• Once boiling, reduce to a simmer and cook for 1 hour on simmer

• Serve & Enjoy!!!

This Chili is great with cornbread or corn muffins-you can figure those out yourself.

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Seattle Super Fan Soup

1 lb. ground beef, browned and drained(1) 14 1/2 oz. can crushed tomatoes, or tomatoes with jalapenos, if prefer spicier(1) 14 1/2 oz. can diced tomatoes with green chilies - include the liquid. (Do not drain.)(1) 15 oz. can whole kernel corn; drained1/2 c. dried minced onion1 box (6.8 oz.) Spanish rice, with seasoning packet

Combine ingredients in greased 4 1/2 to 6-quart slow cooker. Cover and cook on low heat 4-5 hours. Do not overcook. Makes 4-6 servings.Top with grated cheese and sour cream, if desired. Serve with tortilla chips.

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Wild Rice & Ham Chowder

1 ½ c. water¾ c. uncooked wild rice½ c. flour½ c. chopped onion3 minced garlic cloves¼ c. butter4 c. water4 chicken bouillon cubes1 ½ c. (2 medium) peeled, cubed potatoes½ c. chopped carrots½ tsp. thyme½ tsp. nutmeg1/8 tsp. pepper1 bay leaf17 oz. can undrained corn2 c. Half & half1 lb. (3 cups) cubed, cooked ham2 tbsp. chopped fresh parsley

In medium saucepan, combine 1 ½ c. water & rice. Boil. Reduce heat. Cover. Simmer 35-40 minutes, until rice tender. Do NOT drain. In large pot, sauté onion and garlic in butter until crisp and tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in 4 c. water and bouillon. Add potatoes, carrots and spices. Bring to boil. Reduce heat. Cover. Simmer 15-30 minutes until slightly thickened. Add corn, cover. Simmer an additional 15-20 minutes until vegetables very tender. Stir in half and half, ham and rice. Cook until thoroughly heated, but do NOT boil.

Enjoy with crusty rustic Italian bread and your favorite wine.

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Italian Stuffed Mushroom Appetizer

Special for Holidays but can be made any time you are looking for a Yummy Appetizer

At least 1 pound of Mushrooms (Get large ones if you can)Garlic or crushed garlic in the bottleOlive Oil and Sesame Seed OilItalian Bread CrumbsGrated Parmesan CheeseSalt & Pepper

1. Cut out the stems of the mushrooms and chop the stems into small pieces

2. Crush the garlic or just use the bottled crushed garlic

3. In a frying pan put the chopped mushrooms stems, crushed garlic and enough sesame seed oil (healthier to fry with) or olive oil to brown those ingredients

4. After above ingredients are browned, add the Italian Bread Crumbs, grated parmesan cheese, salt & pepper and cook to a paste

5. Stuff the mushrooms that you have removed the stems from with the paste

6. Put mushrooms in a pan and put one or two drops of olive oil on each stuffed mushroom

7. Cook at 325 degrees for 30 minutes (or until brown)

Serve them as an Appetizer before Dinner & ENJOY!!!

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Food for Thought By Meru

While the Super Bowl is an annual event, the “Soup or Bowl” needs to become a daily event. Although the word “pandemic” is usually associated with a disease, Homelessness and Hunger in America has indeed become a disease of unimaginable proportion in our nation. We can choose to sit around and point the finger at the 1% or the government or any other blame game or we can “walk our talk” in choosing to be part of the solution. When we sit in judgment or criticism, we are not living from our Heart center. It takes so little of our time and money but makes a tremendous difference in so many lives. Whether in Seattle or in your hometown or city, together we can change things around and faster than you can ever imagine. To quote Margaret Meade – “Never doubt that a small group of thoughtful committed citizens can change the world: indeed it’s the only thing that ever has”. Defeating hunger and homelessness is one of the biggest and greatest victories this country can achieve!

Here are the names and stories of some of the soup recipe contributors:

• “Seattle Super Fan Soup” Contributor Lawrence Cenotto V is a Seattle-based world traveler, with visits to over 75 countries. He is a former Kodak All American quarterback, sportscaster, sales professional, Civil War buff, and freelance writer. "True North" is available on Amazon, and Larry is currently both completing True North II, and beginning True North III. He is also trying to forget he played briefly for the Broncos!

• England’s own Iulia Cimpan!

• Harley Jane Kozak, actress, author, mother http://harleyjanekozak.com/

• Wendy Williams. Wendy lives with her two daughters on the Eastside of Seattle, in beautiful Washington State. She is currently completing her first novel, “The Flow: Plimoth Plantation.” “The Flow” is the story of one woman’s rapid spiritual awakening and her journey to profound love, peace, and joy. “The Flow: The Divine Feminine”, the second in the series, narrates Mary Magdalen’s “fantastical love story” with Jesus. Wendy’s pen name is Gwendolyn rose. Both will be available via Amazon in 2014. Send a Facebook friend request to “Gwendolyn Rose”, or email gwendolynrosebooks@yahoo.com for more information.

• Wendy R. William’s mother; Elizabeth Elliott

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• Linda Ampofo Quaye

• Karen Laverdiere has been in business for over 30 yrs. She has been a Business Owner/Entrepreneur for 16 yrs. and Business Manager 14+ years. She plans to start up a philanthropic business this year working towards world peace and a healthy Mother Earth. She lives with her husband in Washington on a golf course and enjoying retirement, golf, and gardening.

• Clara Bordonaro, deceased Grandmother to Bob Bordonaro. She is a testament to how a good recipe lives on.

• Robin Alexis and Bob Bordonaro, hosts of “Mystic Radio® with Robin Alexis”. Bob and Robin have a feisty, lively, practical and metaphysical call in radio show on Seattle’s ALTERNATIVE TALK 1150-KKNW AM. Listen live and call into their show every Wednesday at 12:00 Noon Pacific / 3:00PM Eastern time. Here is the link for the show if you want to listen on the internet.

To listen to the show, go to this link and click the button for the HOME Page, and then click Listen & Watch: http://1150kknw.com/mysticradio

Email Robin & Bob at: Robin@RobinAlexis.com or call Robin at 530-859-2499 for information on Robin’s Readings.

• Shirley Fosie Hutchins; This is what Shirley has to say,

“I am 82 years old and darn proud of it. There’s not much I can be proud of in my life, except, 3 almost perfect children, 8 perfect grandchildren and 9 extra perfect Great grand-children! I have dabbled with writing poems since I was a teenager. They are tucked away in a drawer, somewhere, forgotten. In August 1978 my daughter, Robin Alexis, gave birth to premature twin girls at the Mary Hitchcock Hospital in Lebanon, New Hampshire. They weighed 2 pounds 12 ounces and were born in the 7th month. They were named Dawn Amy and Darcy Anne. They fought to survive. Only one did. I kept a diary during that time. I sent that diary to “Parent’s Magazine.” They published it much to the amazement of all of us. Two years later, Robin became pregnant again. Joyously we waited and again I wrote my heart out and sent it to “Parent’s Magazine “but “Parent’s Magazine” didn’t want Michael’s story. So I sent it to “Ladies’ Circle”. They accepted it! Please understand the joy and heartache these experiences have had on a grandmother’s soul.

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The 12 th Man Tradition Grows in Meaning

Seattle Seahawk’s fans, the 12th Man, are loud and proud! In 1985 a noise rule was created in the NFL to quiet the noise at football stadiums as a result! Despite the rule, the 12th Man continued the tradition of being PASSIONATE FANS. The Seahawk’s have an advantage as a result proven by their victory in this 48th annual Super bowl!

I know that Seattle Seahawk’s fans will also become fans of “Seattle’s Souper Bowl” and make it a tradition to give every year to Seattle’s Soup Kitchens. May the rest of the National Football League continue also in this 12th Man tradition of celebrating feeding the hungry in their NFL communities.

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