Soup always makes me think of the Bible story of Jesus' miracle of feeding a large crowd with very little food to start with. He was surrounded by people who had come to see and hear him and it was getting late in the day...
15 As evening approached, the disciples came to him and said, “This is a remote place, and it’s already getting late. Send the crowds away, so they can go to the villages and buy themselves some food.”
16 Jesus replied, “They do not need to go away. You give them something to eat.”
17 “We have here only five loaves of bread and two fish,” they answered.
18 “Bring them here to me,” he said. 19 And he directed the people to sit down on the grass. Taking the five loaves and the two fish and looking up to heaven, he gave thanks and broke the loaves. Then he gave them to the disciples, and the disciples gave them to the people. 20 They all ate and were satisfied, and the disciples picked up twelve basketfuls of broken pieces that were left over. 21 The number of those who ate was about five thousand men, besides women and children.
I can't say that any of my recipes will make enough to feed five thousand, but they can go a long way toward feeding your own family and also provide enough to share with others in need, whether they are without food of their own, or sick or just in need of some companionship.
I hope this is a recipe you'll enjoy!
Southwest Chicken Soup
Prep time - 30 minutes
Cooking time - 1 hour (but it can simmer longer and the flavors will get even better)
Needed - 6 quart kettle or larger, cutting board, large knife, large spoon, can opener
Ingredients - (if you are using your pantry list, all of these will be in your kitchen except the yams, beans and cilantro)
- 2 chicken breasts (3 cups cut into small pieces)
- 2 medium yams cut into small pieces
- 1 cup diced onions
- 2 cups frozen corn (or one 14 oz can)
- 2 cups diced tomatoes (or one 14 oz can)
- 2 cups white or black beans (either one 16 oz can or from dried beans you have soaked and cooked)
- 1/4 cup chopped fresh cilantro (about 1/2 cup fresh leaves before chopping)
- 6 chicken bouillon cubes
- 3 tsps taco seasoning
- 1 tsp salt
- 2 T olive oil
- 12 cups water
Add all the other ingredients and simmer for at least an hour. It will be ready to eat at that point, but tastes even better if it simmers even longer.
Serve with bread, rolls or muffins and a salad
You can multiply the quantities if you have a larger kettle, or use more than one. Then think of the opportunities you have to share with someone else in need...it'll warm tummies and hearts alike.