Staff Soup Recipes; You asked for ’em. Here they are… Part One

Staff of Wasatch Community Gardens had such a nice time making soups for our volunteers! Several folks have emailed and phoned to ask for recipes. Here are the first few… more to follow.

Enjoy, and know you nourish us everyday with your support and friendship!

Giles’ Peanut Soup Fun, fast and kicky. This is not your average Tuesday night dinner! Serves 6


2 Tbls olive oil

1 med onion

3 cloves garlic

1 Tbls fresh ginger

4 Cups vegetable stock

1 Cup milk, or milk substitute

1-2 Cup unsweetened peanut butter

2 large sweet bell peppers

3 large carrots

2 large tomatoes

8 oz tofu

2 Tbls curry Powder

salt, pepper and cayenne to taste

green onions or chives to garnish

Heat oil in a large pan over medium heat. Sauté chopped onion and minced garlic and ginger until tender, about 5 mins.  Add the curry powder, cayenne, salt and peppers and sauté 30 seconds more.  Add the vegetable stock, carrots, peppers, tomatoes and tofu.

Bring to a boil, reduce to a simmer. Simmer for about 20 minutes until carrots are bite tender. Add peanut butter and milk, stirring to combine, and serve warm.

Susan’s Potato Leek Soup A winter classic. Serves 4-6.


1 onion

3 large leeks

2 Tbls olive oil

2 Cups water

2 Cups vegetable or chicken broth

2 lbs potatoes, peeled and diced to 1/2 inch

salt and pepper to taste

Cute leeks lengthwise. Chop, separate and clean thoroughly. Use only the white and pale green parts.

In a medium pot over low heat sauté the onions and leeks in olive oil for 10 mins., stir frequently so as not to allow butter to burn. Add water, broth and potatoes. Simmer for 20 mins until tender. Remove from heat.

Puree hot soup and season to taste. If desired, marjoram, fresh chopped parsley, thyme or chili sauce make good additions.

Jenny’s Mushroom Soup In the Algonquin Tradition  Serves 6.


1 lb mushrooms (mixture of varieties work well) cleaned and sliced.

1 shallot, minced

2 Tbls butter

4-6 Cups vegetable stock

1 bu watercress, minced

1 bu scallions, sliced

salt and pepper to taste

Sauté shallot in butter until translucent. Add mushrooms and sauté until wilted. Add watercress, scallions and vegetable stock. Simmer for 20 minutes. Season to taste.

Bill’s Meat Stew A savory stew of pork and potatoes. Serves 8.


1 Tbls olive oil

2 lbs port stew meat, cubed

salt, pepper and garlic powder to taste

2 Tbls cornstarch

8 red potatoes

1 green bell pepper, chopped

1 red bell pepper, chopped

1 sweet onion, diced

11 oz whole kernel corn

14 oz stewed tomatoes

10.75 oz cream of mushroom soup

1 1/4 Cup milk

14 oz beef broth

1 Tbls Italian seasoning

Heat oil in a skillet over medium heat. Season pork with salt, pepper and garlic powder and coat with cornstarch. Brown pork. Transfer to a slow cooker and add potatoes, green and red peppers, onions and corn.

Mix together tomatoes, cream of mushroom soup, milk, broth and Italian seasoning and add to slow cooker. Cover and cook on high for i hour. reduce heat to low and simmer for another hour. Serve hot.



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