Soup of the Day!

In honor of Philadelphia Interfaith Hospitality Network’s upcoming Annual Empty Bowl Dinner, we are presenting you with a tasy soup recipe leading up to the big day! Try these recipes at home in acknowledgement of the number of Philadelphians who go to sleep hungry. Join us on November 15th, 2017 for our 19th dinner to date! Tickets available here or by clicking the link below.


Day 1.


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!



Day 2.


Submitted 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