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  • Recipes
    Cabbage Salad With Winter Roots and Popped Mustard SeedTurn this salad into a vegetarian main dish by folding 1/4 cup of red quinoa, cooked and cooled, into the finished salad and scattering cubed extra-firm tofu around each plate.
  • Recipes
    Cabbage Salad With Winter Roots and Popped Mustard SeedTurn this salad into a vegetarian main dish by folding 1/4 cup of red quinoa, cooked and cooled, into the finished salad and scattering cubed extra-firm tofu around each plate.
  • A twist on classic soup
    As much as we love a classic chicken noodle soup, we decided to mess with ours a bit. The essence of the dish stayed the same – chicken and noodles swimming in chicken broth.

HUFF soup recipes

Root Vegetable and Tahini Stew (2011)

This soup ends up very chunky and pretty and is vegan without the optional sour cream.

2 tablespoons vegetable oil

1/2 pound carrots, trimmed, peeled and sliced

1/2 pound parsnips, trimmed, peeled and sliced

1/2 pound potatoes, peeled and roughly chopped

2 medium onions, peeled and chopped

1/4 pound rutabaga, peeled and roughly chopped

1 tablespoon tahini

3 cups vegetable stock

3 bay leaves

6 ounces green beans, topped, tailed and halved (frozen or canned is fine)

Salt and pepper to taste

Garnishes, optional:

1/3 cup sour cream

1 tablespoon cashews, chopped

1 tablespoon sesame seeds, toasted or untoasted

Heat the oil in a large heavy-based frying pan or flame-proof casserole over a high heat. Add all the vegetables, except the beans, and fry for 4 to 5 minutes or until they are just beginning to brown and soften.

Stir the tahini into the vegetable stock, and then pour over the vegetables. Add the bay leaves. Bring to the boil, then lower the heat, cover and simmer for 15 minutes. Add the beans, re-cover and simmer for 20 to 25 minutes or until all the vegetables are tender.

If desired, top/stir in sour cream, cashews, and/or sesame seeds. Season with salt and pepper and serve immediately. Makes 4 to 6 servings.

– Made by Dawn Wilson

Kale Soup with Soy and Lime

This soup, which might debut at this year’s race, is vegan if vegetable stock is used.

2 tablespoons peanut oil

1 cup minced onion

2 tablespoons minced garlic

4 cups vegetable, chicken or beef broth

1 tablespoon soy sauce

3 cups kale leaves, stripped from stalks, rinsed and roughly chopped

Salt and pepper to taste

1 fresh jalapeño, stemmed and minced

1 lime, cut into eighths

Minced fresh cilantro leaves

Place the oil in a large, deep saucepan and turn the heat to medium-high. Add the onion and cook, stirring occasionally, until it begins to brown, 5 to 8 minutes.

When the onion is tender and golden, add garlic. Cook 1 minute, and then add the stock or water. Bring to a boil, turn the heat to low, add the soy sauce, and taste for salt and pepper. Add if necessary.

Add the kale to the simmering broth and cook until tender, about 10 minutes. (You may prepare the soup in advance up to this point. Cover and refrigerate for up to 2 days, and reheat before proceeding.) Correct the seasoning (you may prefer to add more soy sauce rather than more salt), garnish and serve, passing the jalapeño and lime at the table. Makes about 4 servings.

– Made by Dawn Wilson

Laura’s Spicy Southwestern Corn Soup

2 cups diced onion

2 tablespoons minced garlic

1 cup corn oil

2 (#10) cans corn (in water, not creamed) (about 6 pounds, 6 ounces each or 24 to 26 cups)

4 tablespoons oregano

4 tablespoons chili powder

1 tablespoon white pepper

2 quarts heavy cream

2 cups flour

1 small can (about 10) Chipotle peppers in adobo sauce

Sauté onion and garlic in oil. Let mixture cool until warm, not hot. Drain corn, reserving 2 quarts of liquid. Set aside corn. Add spices to heavy cream and mix. Set aside. Drain chipotles, reserving sauce for more “fire” if needed. Chop chipotles and set aside. To warm sautéed onion and garlic, add flour in about 4 to 6 steps and stir to make roux. Roux will be thick. Keep roux warm. To warm roux, mix in corn and cream/spice mixture in about 4 to 6 steps, stirring. Using double boiler or wire guard on burner. Bring almost to a boil, but do not boil. (Better to go slow and low than risk the boil.) Add corn water and peppers, maintaining heat until warm enough to eat. If more “fire” is desired, add some or all adobo sauce. Do not boil. Serve with warm tortillas/cornbread, or refrigerate for later use. Don’t freeze. Makes about 9 quarts.

– Original recipe from Laura Koble; served every year. Made by Dawn Wilson.

The ‘New Diehl’ Chuck Wagon Beans (2002)

8 slices of bacon

2 (15- or 16-ounce) cans of butter beans

1 (15- or 16-ounce) can of kidney beans

80 ounces of canned pork and beans

4 large sweet onions, sliced

1 cup sugar

1 teaspoon mustard

1 teaspoon garlic powder

1 teaspoon salt

1/2 cup vinegar

1 (16-ounce) package frozen baby lima beans, cooked

Dice and fry bacon; retain fat. Cook onions in sauce of sugar, dry mustard, garlic powder, salt and vinegar until onions are clear and limp. Mix the beans. Add onions and sauce, bacon and bacon fat. Bake in oven at 325 degrees until sauce is reduced and well-blended, about 2 hours. During last 15 minutes stir in lima beans.

– Made by Jerry and Julie Diehl

Linda’s Chicken Noodle Soup

12 cups chicken broth

1/2 teaspoon pepper

1/2 cup chopped onions

12 ounces Reames noodles (frozen homestyle egg noodles; available at

1/4 cup flour

1 1/2 cup milk

3 cups chopped, cooked chicken

Heat broth to a boil in a 5-quart Dutch oven. Add pepper and onions, return to a boil. Add noodles and bring back to a boil. Cook for 10 minutes. Combine flour and milk and add to pan. Reduce heat and cook until mixture thickens. Add chicken and heat through.

(You may add other spices and vegetables to suit your taste.)

– Made by Linda Keuneke and Paul Knott and served every year.

John’s Chili

2 large grated onions, divided

2 1/2 to 3 pounds double-ground sirloin

3 packages of Chili Mix for 10 from Crawfish Man (available online at

1 cup chili powder or 2 cups conventional chili powder

56 ounces of canned tomato sauce (1 No. 10 can)

2 tablespoons ground cumin

4 to 6 cups diced tomatoes

3 (32-ounce cans) Brooks Chili Beans in sauce

1 bottle of Louisiana Hot Sauce (or any kind of hot pepper sauce)

1/4 cup brown sugar

3 cups water

Brown meat and one of the onions in a skillet.

Combine all ingredients in roaster or slow cooker and cook for 8 to 10 hours. Makes about 16 quarts.

– Served every year and made by John Thistlethwaite aided by his wife, Kay Feichter

Three-P Soup

Can be made ahead and refrigerated or frozen.

1 1/2 pounds yams or sweet potatoes

1 tablespoon butter or margarine

2 tablespoons minced shallots or onion

2 cups thick pumpkin purée, canned or homemade

8 cups chicken broth, canned or homemade

1 cup “natural-style” unsalted, smooth peanut butter

2 teaspoons coarse-grained mustard

1/2 teaspoon nutmeg (preferably freshly grated)

Salt to taste (optional)

Freshly ground white pepper or black pepper to taste

Snipped fresh chives for garnish (optional)

Preheat oven to 350 degrees. Bake the yams or sweet potatoes in their jackets on a baking sheet for 1 hour or until they are soft. Let them cool, peel them, and process them in a food mill or food processor. Measure out 2 cups of the processed potatoes (use leftovers for another purpose), and set aside. In a large, heavy pot, preferably one with a nonstick surface, melt the butter or margarine over medium heat; add the shallots or onion, and sauté the vegetables for 2 minutes. Add to the pot the reserved processed potatoes and the pumpkin purée. Then alternately add the broth and peanut butter, stirring the mixture after each addition until the soup is smooth. Over medium heat, bring the soup almost to a boil, stirring often. Reduce the heat, and simmer for about 25 minutes, stirring occasionally. Stir in the mustard, nutmeg, salt (if desired) and pepper. Before serving, garnish the soup with chives (if desired).

– Made by Mitch Harper; from Jane Brody’s “Good Food Gourmet”