Soup of the Day!

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2018 Empty Plate Dinner Tickets!

In honor of Philadelphia Interfaith Hospitality Network’s upcoming Annual Empty Bowl Dinner, we are presenting you with a tasty soup recipe everyday leading up to the big event! Try these recipes at home in acknowledgement of the number of Philadelphians who go to sleep hungry. Join us on November 14th, 2018 for our 20th dinner to date! Tickets available here or by clicking the link below.




Submitted by: Galen Horst-Martz, Member of Germantown Mennonite Church

What you need:

3 T. olive oil
1 large onion, chopped
2 large cloves garlic, minced
1/3 C. dried apricots, chopped fine
1 1/2 C. dried split red lentils, well rinsed
5 C. chicken stock (vegetable broth can be substituted to make it vegan)
3 ripe plum tomatoes, peeled, seeded and chopped
1 tsp. ground cumin
1/2 tsp. coriander
1/2 teaspoon dried thyme
salt & freshly ground black pepper to taste
2 T. freshly squeezed lemon juice
Fresh parsley chopped for garnish

In a large soup pot, heat oil over medium heat. Add onion, garlic, and dried apricots. Sauté, stirring occasionally, until onion is soft (10 minutes). Add stock and lentils. Bring to boil, reduce heat, and simmer, covered about 30 minutes until lentils are tender. Stir in tomatoes, cumin, coriander, thyme, salt and pepper. Simmer another 10 minutes, covered. Remove half the soup to a processor or blender, puree and return to pot. (Note: keep it simple by cooking half the lentils 20 minutes, then add the other half for twenty minutes and that works well). Stir gently. Add lemon juice. Adjust seasonings. Simmer, stirring regularly, 3 to 5 more minutes. Do not overcook! Sprinkle fresh parsley over each serving. Makes six to eight servings as main dish, twice that if one small bowl per person. (Hint: I also use a 4 to 6 ounce can of diced tomatoes when the plum tomatoes are not in season). You will always be welcome when you bring this to a gathering!

Soup2Submitted By: Sandy Dillon & Mary Loveland

What You Need:

1/4 C. olive oil
1 large onion
2 T. minced garlic
1 T. red chili powder
2 tsp. ground coriander
1 to 2 tsp. cayenne pepper
2 tsp. paprika
1 T. oregano
2 1/2 tsp. ground cumin
1 (6 oz.) mild green chili peppers (canned)
4 C. canned diced tomatoes
4 1/2 C. tomato juice
1/4 C. dark molasses
1 1/2 lb. black beans
1 T. salt
shredded Monterey jack
sour cream (garnish) 

Heat olive oil in stock pot. Add all of onion; sauté. Add garlic. Sauté, being sure not to burn. Sprinkle chili powder; coriander, cayenne, paprika, oregano, and cumin over onion/garlic mixture. Add green chili peppers, tomatoes, tomato juice, and molasses. Stir, bring to simmer for 10 minutes. Then add pre-cooked beans and simmer 10 minutes. Puree in food processor 1/3 of cooked beans with a small amount of liquid. Puree till smooth and add to stock pot. Add 1 tablespoon salt and simmer 10 minutes. Garnish with sour cream and Monterey Jack cheese. Submitted by Betsy Roak to the Saint Paul’s Sesquicentennial Cookbook.

Soup3Submitted By: Chef Alexandra Fries of Earth Bread and Brewery, Mt. Airy – Empty Bowl Dinner Contributor

What You Need:

2 T. flour
2 T. vegetable oil
1 C. button mushrooms
1 C. shitake mushrooms
1 C. portabella mushrooms
1/2 C. white onions
3 cloves of garlic
6 C. of vegetable stock
1 T. sea salt
1 T. black pepper
1 T. fresh thyme

In a large stock pot whisk vegetable oil and flour together over medium heat for three minutes. Dice garlic and white onion and add to pot. Add salt and pepper to mixture and continue to whisk over medium heat. Add two cups of vegetable stock and whisk. Clean and dice all mushrooms and add to mixture, add the rest of the four cups of vegetable stock. Continue to mix occasionally and bring to a simmer for 15 minutes. Add fresh thyme and move all of mixture into a blender. Blend well until smooth and taste add more salt and pepper as needed. Serve and enjoy!

Soup4Submitted By: Ronit Treatman, Germantown Jewish Centre

What You Need:

2 or 3 of any kind of squash such as butternut squash, pumpkin, acorn squash, spaghetti squash, or hubbard.
2 large onions
2 sweet potatoes
2 rutabagas
green onions
olive oil
black pepper
2 C. of vegetable broth
3 C. of coconut milk
2 T. fresh grated ginger
1 C. sweet chili sauce
1 T. red Thai curry
2 T. garam masala
1 T. ground coriander

Preheat the oven to 350*F. Cut the squash in half. Remove the seeds and rub the inside with olive oil. Place on a cookie sheet. Place the onion, sweet potatoes, rutabagas, and turnips in a porcelain baking dish. Add 1/2 cup of water, and sprinkle with salt and pepper. Cover with aluminum foil. Bake all of these vegetables for 60 minutes. Remove from the oven and allow to cool. Peel the squash. Puree all the vegetables in a food processor. Place the puree in a stockpot with 4 cups of water, the vegetable broth, and coconut milk. Add ginger, chili sauce, coriander, curry, and garam masala to taste. You can chop up green onion and cilantro to garnish.


Soup5Submitted By: Pesha Leichter, West Mt. Airy – NPIHN Bookkeeper

What You Need:

12 dried shitake mushrooms, softened in 4 C hot water about 20 minutes
2 large leeks, ends trimmed, cleaned thoroughly (enough for 2 C julienned)
3 small carrots, peeled, ends trimmed (enough for 2 C julienned)
1 T. canola or corn oil
1 tsp. toasted sesame oil
2 1/2 T. minced garlic
2 1/2 T. minced fresh ginger
1/3 C. rice wine or sake
2 C. black-mushroom soaking liquid
4 C. Trader Joe Hardy Vegetable Broth (or other vegetable broth)
4 1/2 T. soy sauce
1/4 tsp. freshly ground black pepper

Cut the stems from the soaked mushrooms and discard them. Cut the caps into very thin julienne shreds. Reserve the soaking liquid for the broth. Cut the leeks into thin, matchstick-size shreds about 2 inches long. Cut the carrots into thin, matchstick-size shreds. Heat a heavy soup pot or Dutch oven, add the oils, and heat until hot, about 20 seconds. Add the garlic and ginger, and stir-fry until fragrant. Add the leeks and carrots, and stir-fry lightly over high heat for about 2½ minutes. Add the rice wine and cook for another minute. Add the remaining ingredients. Simmer over very low heat, covered, for about an hour.

Soup6Submitted By: Karen, Friend of PIHN

What You Need:

1/4 C. peanut oil or 1/4 C. canola oil
2 chicken breast halves
2 chicken drumsticks2 chicken thighs
2 large garlic cloves, minced
1 inch piece fresh ginger, minced
1 medium onion, finely chopped
1 tsp. ground cumin
1 tsp. turmeric
1/4 tsp. ground cayenne pepper
1/2 C. coconut milk or 1/2 C. light cream
6 C. chicken broth (homemade or canned)
salt, to taste
1/2 C. long grain white rice
1 (15 oz.) can chickpeas

Brown chicken in oil in heavy pot; remove and set aside. In same pot, cook garlic and ginger 1 – 2 minutes. Add onion and cook 5 – 10 minutes until soft and golden. Stir in spices. Return chicken pieces and add milk or cream, broth and salt. Simmer 40 minutes. Remove chicken pieces; discard skin and bones and return meat to pot. Add rice and chickpeas and bring to a boil. Reduce heat and simmer 20 minutes. A substantial chicken soup from India.



Soup7Submitted By: Meg Class 

What You Need:

48 oz. chicken broth
1 uncooked thinly shredded chicken breast
1/2 C. tofu (you can omit this if you want)
1/2 C. julienned cooked ham
1/2 C. bamboo shoots
1/2 C. water chestnuts
1/2 C. mushrooms
1/4 C. vinegar
1/4 C. low sodium soy sauce
1 tsp. white pepper
2 tsp. sesame seed oil
1/4 C. cornstarch
2 beaten eggs
1/4 C. chopped scallions

Set aside 1/4 cup of broth. Prepare all the ingredients. In a 4 qt. saucepan bring the broth to a boil. Add the chicken, ham, tofu, bamboo shoots, water chestnuts and mushrooms. Lower the heat and simmer 2 minutes. Stir in the vinegar, soy sauce, sesame seed oil and white pepper. Bring to a boil. Blend cornstarch mixture, stirring constantly until soup thickens and boils. Slowly drizzle the beaten eggs into the soup a little at a time through the tines of a fork. Reduce heat. Garnish with servings with chopped scallions and serve!

Soup8Submitted By: Gina Pabon

What You Need:

2 lbs. ground beef
1 onion, diced
1 green pepper, diced
3 cloves garlic, crushed
3 carrots, finely shredded
4-15 oz. cans black beans, drained
1-28 to 32 oz. can crushed tomatoes in juice
2-40 oz. cans peeled and diced tomatoes in juice
Juice of 3 limes
Dash of Tabasco sauce or Louisiana Hot Sauce
1 T. ground cumin
1 T. garlic powder
1/2 to 1 C. beer, any kind
Sour cream, limes slices and fresh mint leaves, optional

In a large pot over medium heat, sauté ground beef until fully browned and drain off fat. Add diced onion, diced green pepper and sauté until lightly browned. Add crushed garlic and shredded carrots. Sauté for an additional 5 to 8 minutes, until well blended. Add drained black beans, chopped tomatoes and juice, diced tomatoes and juice, lime juice, Tabasco sauce, cumin and garlic powder. Simmer chili over medium low heat for about 35 minutes. Mix in beer until chili reaches desired thickness. If desired, serve chili with a dollop of sour cream, slice of lime and fresh mint leaves. For a variation on this recipe, try replacing cans of black beans with 1 pound dry black beans cooked in chicken broth. Makes 10 to 14 servings.

23473212_10159521344695632_7858681537311045130_nSubmitted By:Lauren Pfender, Norristown, PA

What You Need:

1 small white onion, chopped
2 T. olive oil, divided
5 medium to large sweet potatoes, peeled & cubed
1 small to medium acorn squash, halved and seeded
1 red bell pepper, seeded & chopped into long strips
16 oz. broth (homemade, bouillon or canned)
ground chipotle pepper to taste
milk to taste
salt to taste
pepper to taste
sour cream (optional)

Preheat oven to 375 degrees. Place acorn squash halves with red bell pepper in baking dish; drizzle with 1 T of olive oil and toss to coat. Bake for 30-45 minutes, or until acorn squash is soft and can be scooped out of its skin with relative ease. In the meantime, sauté onion with remaining 1 T of olive oil in a large pot until translucent over medium heat. When cool enough to touch, scoop out acorn squash flesh from skin into the same large pot. Add red bell pepper, sweet potatoes, chicken broth and ground chipotle pepper. Bring large pot to a boil, then reduce heat, cover and simmer for 25 minutes. Using either an immersion blender or working in batches with an upright blender/food processor, blend the mixture until smooth. Return to large pot, add milk to desired consistency and salt & pepper to taste. Heat soup through over low heat; once to desired temperature, remove from heat and serve in bowl with a dollop of sour cream, if desired.

Feel free to submit your soup recipes at anytime, and you may find it featured on our page!

Thank you for your continuing support, and we’ll see you next year!