The Perks of Being a Soup Challenge Finalist

What’s it like to be a Soup Challenge finalist? Well, you’re treated like a star! And in this post we want to give you some highlights for what to expect if your recipe is selected for your regional final:

• A nutritional analysis of your recipe by the largest independent evaluator of nutrition facts in the world
• For those coming to the event from afar, a travel stipend and bed+breakfast stay
• A knock-your-socks-off professional setting to prepare your recipe (more on this later!)
• Media coverage of all your glory
• New England Country Soup samples
• A personalized Soup Challenge apron to remember the day

Le Cordon Bleu Boston Hosts the Northeast Soup Challenge Final!

On Saturday, March 24, donning chef hats and aprons, the five finalists selected for the Northeast Soup Challenge final will have the privilege of preparing their recipes in the state-of-the-art kitchen at Technique, Le Cordon Bleu Boston’s student-run restaurant.

Located a short distance from the Charles River in Cambridge’s Kendall Square area, Le Cordon Bleu (LCB) Boston boasts a rich history of culinary education. LCB Boston is part of the larger Le Cordon Bleu network, founded in 1895 in Paris, that today includes sixteen locations across the country as well as  twelve international campuses.

LCB provides its students with invaluable hands-on experiences through its Technique student-run restaurant. On the day of the Soup Challenge final, LCB students will serve as “sous chefs” guiding finalists through the fabulous kitchen. And LCB Boston President Rafael Castaneda will serve as one of the judges.

The Soup Challenge final will be open to the public, and LCB will be providing their lunch–innovative, classic French cuisine–for the reasonable price of $10 per person. Stay tuned this week for more details on how to be a part of this fun day!

 

Making of a Soup Challenge Entrant, Part III: What inspires you to cook?

 

In previous “Making of a Soup Challenge Entrant” posts, Soup Challengers shared where they learned to cook, who taught them to cook, and their kitchen tips and tricks. Today they share with you what drives them to devote their time to the kitchen!

Some entrants explained that the essence of cooking—the ingredients themselves—serve as their inspiration:

“One of the best things about cooking and baking for my family and friends is that I can control the quality of the ingredients that go in our meals and treats, so one of my primary inspirations is the ability to create wholesome dishes made with ingredients we can all pronounce. I appreciate New England Country Soup for that reason too, it is great to be able to have their nutritious, all natural soups as an option when I don’t have time to make my own!” Lisa 

“I think the thing that inspires me to cook is the thrill of being able to turn simple ingredients into a spectacular meal and watching my family lick the plate or in this case, bowl, clean.”Dianna

“I’m always really inspired by fresh ingredients, or anything new to me!” Amy

Other entrants love to cook because it is an outlet for experimentation and invention:

Click here to read more!

Tomatoes are Red, Good Stilton is Blue, Oh Dearest Valentine, What do you have planned for tonight’s menu?

 

The quickest way to a person’s heart is their stomach (note: not cheesy home-spun limericks like the title of this post). But, perhaps an easier way to manage this is simply by supplying your beloved or child with a few love-struck kitchen things. Since February 14th is quickly approaching, this little list of heart-day goodies could be your ticket to true love, or at least a quick peck on the cheek from your unruly teenage daughter. Group all the ideas below into one giant Valentine’s Day-gift-spectacular (consider absurdly large red bow as finishing piece) or pick out a few and pair with a sweet homemade card.

 

Homemade Heart Shaped Valentine’s Pot Holders: 

 

Click here to read more!

Making of a Soup Challenge Entrant, Part II: Kitchen Tips and Tricks

In our first “Making of a Soup Challenge Entrant” post, this year’s Challengers talked about how cooking became such an important part of their lives. For us, with entrants from three very different regions of our great country, the similarities were telling.

Interestingly, when we asked about their kitchen “tricks and tips”, the differences were what stood out:

Tricks and Tips from the Kitchens of our Soup Challengers:

1. “Save all extra ingredients” in zip lock bags, immediately stowing them in her freezer for future cooking sessions.
2. “Season your oil”, says another Challenger. She simply heats her oil (be it olive, canola, etc) and seasons it with salt and pepper while it’s heating up in the pan. The oil becomes infused with the flavors from the spices, amplifying their flavors throughout the cooking process.
3. Others “swear by short cuts,” heartily encouraging the use of pre-cut ingredients and store-bought pie crusts, and, of course, whatever leftovers may be lurking in your fridge (see #1 above).

Click here to read more!

 

 

Are you ready for a fabulous foodie weekend getaway to Martha’s Vineyard?

It is official: each of the Three Regional Winners of this year’s Soup Challenge will be the lucky recipient of a fabulous foodie weekend getaway to Martha’s Vineyard! Sunset cocktails on ‘The Porch.’ Gourmet picnic lunches.  Fabulous “foodie” meals. And, of course, the chance to kick back and aggressively do nothing at all!

Sound great? Well, yeah!!!!

Click here to read more!

Making of a Soup Challenge Entrant, Part I: When and where did you learn to cook?

 

We have been blown away by the creativity of the recipes submitted to the Soup Challenge thus far. And we had a hunch that, behind these wonderful recipes, there were some folks who are incredibly passionate cooks with rich culinary stories to tell. And boy, were we right!

 

Over the next week, you will get to know these talented cooks through a three-part series. In part two the entrants reveal their “not so secret” kitchen tips and tricks, and in part three you will learn what inspires the entrants to cook. In this first post, we explore the people– as well as the trials and tribulations—that made them the cooks they are today.

Click here to read more! 

“Souper” Tuesday… “Souper” Bowl…You get the picture!

Whether you’re addicted to election coverage or pumped for the big game this weekend (or both!), we have one more way for you to tap into your love for competition: You have 9 more days to vote for your favorite Soup Challenge recipes! Many of the recipes are neck-and-neck…so every vote counts!

Click here to read more! 

 

Where do those important Nutrition Facts come from?

Interestingly, we often get that question from the ‘friends and family’ of New England Country Soup. We all take the accuracy of the information for granted (for good reason as you will see below) … and spend most of our time as consumers ‘comparing and contrasting’ labels (kinda sounds like a high school writing assignment) of the same type of food … soups, for instance.

As any fan or follower of New England Country Soup probably knows by now, we are big fans of Michael Pollan and his “eat food, not too much, mostly plants” philosophy. At the heart of this thinking is “balance” … sodium is necessary, but not too much; fat is necessary, but not too much; meat protein is good for you, but not too much; food is critical, so good tasting food is a good thing, but not too much; etc., etc.

Click here to read more!

Nana’s Chicken Soup at Home, as seen on KCCI Des Moines

Nana’s Chicken Soup at Home

INGREDIENTS

Water (divided): 6 3/4 cups

Onions, fresh, chopped: 1 ½ cups

Celery, fresh, diced: 1 cup

White Chicken Meat (cooked): 3/4 cup (suggest doubling raw amount to net 3/4 cup)

Diced Tomatoes, canned, no salt added, drained: ¾ cup

Spinach, fresh: 1 bag (9 ounces)

Arborio Rice, unenriched, uncooked: 1/2 cup

Cannellini Beans, canned, drained: generous ¼ cup

Chicken Broth, low sodium: ½ cup

Olive Oil: 2 tablespoons

Garlic: 1-2 cloves to taste, diced or sliced

Sea Salt: 1 tablespoon

Black Pepper (ground): 1 teaspoon, To Taste

STEPS

Prep Time: 45 minutes

Cook Time: 30-45 minutes

Servings:  6-8

1. Sauté chicken using medium heat. (We like to sauté in low sodium chicken broth; any vegetable oil is an alternative or you can poach in water.)
2. Cut up the celery, onions and garlic while chicken cooks. Note: we like to cut the onion and celery pieces into essentially the same size so they will cook at the same rate, ending up with roughly the same consistency.
3. Drain the chicken from the chicken broth.
4. Place olive oil in the bottom of the soup pot over low heat. Then sauté the celery and onions using medium/high heat. Once onions and celery start to soften, add arborio rice and garlic along with 1/2 cup of the water.
5. When the onions are almost translucent, reduce heat to medium and add chicken broth.
6. Once arborio rice has begun to soften and become creamy, add remaining water, sautéed chicken, diced tomatoes, spinach, cannellini beans, sea salt and black pepper to soup pot.
7. Bring to a boil, gently stir periodically. Then reduce to low-medium heat and simmer for 30-45 minutes. Stir periodically as soup simmers.
8. Garnish with grated parmesan or romano cheese.
9. ENJOY!

 

Souper Bowl Recipes, as mentioned on KCCI Channel 8

 

Recipe:  Yankee White Bean (Three Beans, Chicken, and Spicy Peppers) with Easy Corn Bread (Modified from Hy-Vee Basic Corn Bread Recipe)

 

 

Ingredients:

 

1 package New England Country Soup Yankee White Bean (total packages depends on desired serving size … 1 package=2 cups)

 

1-teaspoon butter or margarine for the pan

 

1-cup cornmeal

 

1-cup all-purpose flour

 

2 teaspoons baking powder

 

½ teaspoon baking soda

 

½ teaspoon salt

 

1-cup buttermilk or yogurt

 

1 whole egg

 

3 tablespoons sugar or honey

 

3 tablespoons melted butter or margarine

 

Soup Preparation (select 1 of 3 fast and convenient methods below):

 

*Microwave (Total cook time: 2 to 4 minutes)

 

• Cut corner to vent while cooking, using scissors as shown.  If pouch is too tall for your microwave, cut pouch across top to allow for free rotation (cover opening with a paper towel to eliminate splashing).
• Microwave on high for 1 to 2 minutes.  Heating times will vary by microwave, suggested time is approximate.  Carefully remove by holding sides of pouch.  Stir.  Return to microwave, heat until desired temperature is reached.

 

*Heat in Pouch (Total cook time: 6 to 8 minutes)

 

• Fill a medium saucepan halfway with water.  Place unopened pouch in saucepan.  Simmer for 6 to 8 minutes.
• Carefully remove pouch from water using tongs or hot pad.

 

*Stovetop (Total cook time 5 to 6 minutes)

 

• Open and pouch soup in medium saucepan, heat.  Stir occasionally until hot.

 

Easy Corn Bread Preparation:

 

Preheat oven to 350°F. Grease an 8-inch square pan (or a 9- or 10-inch cast-iron skillet) with butter or margarine.

 

Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet mixture into the dry, mixing just enough to thoroughly combine. Spread into the prepared pan.

 

Bake for 20 minutes, or until the center is firm to the touch. Serve hot, warm, or at room temperature

 

Yield: 2 cups soup, 9 squares corn bread

 

Prep Time: 10 minutes

 

Cook Time: 20 minutes

 

Recipe: Caribbean Black Bean Cheesy Chicken Nachos (modified from Hy-Vee Test Kitchen Cheesy Nachos recipe)

 

 

Ingredients:

 

1 package New England Country Soup Caribbean Black Bean (drained)

 

1 (13.5 oz) bag Hy-Vee tortilla chips

 

1 package pre-cooked chicken strips

 

2 cup Hy-Vee shredded cheddar cheese

 

1.5 cup Hy-Vee salsa (optional)

 

½ cup Hy-Vee sour cream (optional)

 

Preparation:

 

Begin by draining New England Country Soup Caribbean Black Bean and discard liquid.  Set soup remains (black beans, peppers, onions, etc) aside.

 

Place chips on a large microwavable plate.

 

Spoon drained Caribbean Black Bean and pre-cooked chicken strips evenly onto chips.  Top with cheese.

 

Microwave until cheese is melted, approximately 2-1/2 minutes.

 

Garnish with sour cream and/or salsa if desired.

 

Yield: About 14 servings

 

Prep Time: 5 minutes

 

Cook Time: 2-1/2 minutes

 

Recipe: Caribbean Black Bean Chicken Tortilla Salad

 

Ingredients:

 

1 package New England Country Soup Caribbean Black Bean (drained)

 

1 (10 oz) package romaine lettuce, torn

 

1 package pre-cooked chicken strips

 

1 (8.75 oz) can corn, drained

 

¼ cup Hy-Vee shredded cheese (Colby, Cheddar, or Monterey Jack)

 

1-cup Hy-Vee tortilla chips

 

½ cup salsa (optional)

 

½ cup sour cream (optional)

 

Prepared Ranch dressing to taste (optional)

 

Preparation:

 

Begin by draining New England Country Soup Caribbean Black Bean and discard liquid.  Set soup remains (black beans, peppers, onions, etc) aside.

 

Toss lettuce, Caribbean Black Bean, Chicken and Corn in a mixing bowl.

 

Top with cheese and tortilla chips before serving.

 

Top with salsa (preferred), sour cream or ranch dressing if desired.

 

Yield: 4 Servings

 

Prep Time: 5 minutes

 

Cook Time: N/A

 

Recipe: Chicken Pomodoro with Yummy Cheese Toast (recipe adapted from Hy-Vee Yummy Cheese Toast)

 

 

Ingredients

1 package New England Country Soup Chicken Pomodoro

 

½ cup shredded Parmesan cheese

 

2 tablespoons margarine

 

1 whole garlic clove (diced), or ¼ teaspoon garlic powder

 

2 teaspoons butter

 

5 slices Texas toast bread

 

1 dash cooking oil spray

 

1 dash paprika or cayenne, to taste (optional)

 

Soup Preparation (select 1 of 3 fast and convenient methods below):

 

*Microwave (Total cook time: 2 to 4 minutes)

 

• Cut corner to vent while cooking, using scissors as shown.  If pouch is too tall for your microwave, cut pouch across top to allow for free rotation (cover opening with a paper towel to eliminate splashing).
• Microwave on high for 1 to 2 minutes.  Heating times will vary by microwave, suggested time is approximate.  Carefully remove by holding sides of pouch.  Stir.  Return to microwave, heat until desired temperature is reached.

 

*Heat in Pouch (Total cook time: 6 to 8 minutes)

 

• Fill a medium saucepan halfway with water.  Place unopened pouch in saucepan.  Simmer for 6 to 8 minutes.
• Carefully remove pouch from water using tongs or hot pad.

 

*Stovetop (Total cook time 5 to 6 minutes)

 

• Open and pouch soup in medium saucepan, heat.  Stir occasionally until hot.

 

Yummy Cheesy Bread Preparation:

 

Process shredded Parmesan cheese into smaller pieces in small food processor, put in shallow container and set aside.

 

Put the margarine in small bowl and add garlic.  Melt the butter in microwave (or stove), and add to margarine/garlic mixture.  Stir well.  Spread some of the mixture on one side of each slice of Texas toast bread.  Press the buttered side of the bread down, gently, into the bowl of Parmesan cheese to coat surface with cheese.

 

Heat nonstick frying pan over medium-low heat.  Spray buttered side of bread lightly with nonstick cooking spray and lay bread buttered side down in the pan.  Spray top of bread with nonstick cooking spray.  If you can fit 2 slices of bread in the pan, repeat with other slice.

 

After bottom sides are browned, about 1 minute, flip slices over with spatula and let other sides brown.  Remove slices from pan.  Sprinkle lightly with paprika to taste, if desired.  Repeat steps with remaining bread.

 

Yield: 5 slices

 

Prep Time: 5 minutes

 

Cook Time: 5 minutes

 

 

Souper Bowl Recipes, as mentioned on WOI ABC Channel 5

 

Recipe:  Yankee White Bean (Three Beans, Chicken, and Spicy Peppers) with Easy Corn Bread (Modified from Hy-Vee Basic Corn Bread Recipe)

 

 

Ingredients:

 

1 package New England Country Soup Yankee White Bean (total packages depends on desired serving size … 1 package=2 cups)

 

1-teaspoon butter or margarine for the pan

 

1-cup cornmeal

 

1-cup all-purpose flour

 

2 teaspoons baking powder

 

½ teaspoon baking soda

 

½ teaspoon salt

 

1-cup buttermilk or yogurt

 

1 whole egg

 

3 tablespoons sugar or honey

 

3 tablespoons melted butter or margarine

 

Soup Preparation (select 1 of 3 fast and convenient methods below):

 

*Microwave (Total cook time: 2 to 4 minutes)

 

• Cut corner to vent while cooking, using scissors as shown.  If pouch is too tall for your microwave, cut pouch across top to allow for free rotation (cover opening with a paper towel to eliminate splashing).
• Microwave on high for 1 to 2 minutes.  Heating times will vary by microwave, suggested time is approximate.  Carefully remove by holding sides of pouch.  Stir.  Return to microwave, heat until desired temperature is reached.

 

*Heat in Pouch (Total cook time: 6 to 8 minutes)

 

• Fill a medium saucepan halfway with water.  Place unopened pouch in saucepan.  Simmer for 6 to 8 minutes.
• Carefully remove pouch from water using tongs or hot pad.

 

*Stovetop (Total cook time 5 to 6 minutes)

 

• Open and pouch soup in medium saucepan, heat.  Stir occasionally until hot.

 

Easy Corn Bread Preparation:

 

Preheat oven to 350°F. Grease an 8-inch square pan (or a 9- or 10-inch cast-iron skillet) with butter or margarine.

 

Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet mixture into the dry, mixing just enough to thoroughly combine. Spread into the prepared pan.

 

Bake for 20 minutes, or until the center is firm to the touch. Serve hot, warm, or at room temperature

 

Yield: 2 cups soup, 9 squares corn bread

 

Prep Time: 10 minutes

 

Cook Time: 20 minutes

 

Recipe: Caribbean Black Bean Cheesy Chicken Nachos (modified from Hy-Vee Test Kitchen Cheesy Nachos recipe)

 

 

Ingredients:

 

1 package New England Country Soup Caribbean Black Bean (drained)

 

1 (13.5 oz) bag Hy-Vee tortilla chips

 

1 package pre-cooked chicken strips

 

2 cup Hy-Vee shredded cheddar cheese

 

1.5 cup Hy-Vee salsa (optional)

 

½ cup Hy-Vee sour cream (optional)

 

Preparation:

 

Begin by draining New England Country Soup Caribbean Black Bean and discard liquid.  Set soup remains (black beans, peppers, onions, etc) aside.

 

Place chips on a large microwavable plate.

 

Spoon drained Caribbean Black Bean and pre-cooked chicken strips evenly onto chips.  Top with cheese.

 

Microwave until cheese is melted, approximately 2-1/2 minutes.

 

Garnish with sour cream and/or salsa if desired.

 

Yield: About 14 servings

 

Prep Time: 5 minutes

 

Cook Time: 2-1/2 minutes

 

Recipe: Caribbean Black Bean Chicken Tortilla Salad

 

Ingredients:

 

1 package New England Country Soup Caribbean Black Bean (drained)

 

1 (10 oz) package romaine lettuce, torn

 

1 package pre-cooked chicken strips

 

1 (8.75 oz) can corn, drained

 

¼ cup Hy-Vee shredded cheese (Colby, Cheddar, or Monterey Jack)

 

1-cup Hy-Vee tortilla chips

 

½ cup salsa (optional)

 

½ cup sour cream (optional)

 

Prepared Ranch dressing to taste (optional)

 

Preparation:

 

Begin by draining New England Country Soup Caribbean Black Bean and discard liquid.  Set soup remains (black beans, peppers, onions, etc) aside.

 

Toss lettuce, Caribbean Black Bean, Chicken and Corn in a mixing bowl.

 

Top with cheese and tortilla chips before serving.

 

Top with salsa (preferred), sour cream or ranch dressing if desired.

 

Yield: 4 Servings

 

Prep Time: 5 minutes

 

Cook Time: N/A

 

Recipe: Chicken Pomodoro with Yummy Cheese Toast (recipe adapted from Hy-Vee Yummy Cheese Toast)

 

 

Ingredients

1 package New England Country Soup Chicken Pomodoro

 

½ cup shredded Parmesan cheese

 

2 tablespoons margarine

 

1 whole garlic clove (diced), or ¼ teaspoon garlic powder

 

2 teaspoons butter

 

5 slices Texas toast bread

 

1 dash cooking oil spray

 

1 dash paprika or cayenne, to taste (optional)

 

Soup Preparation (select 1 of 3 fast and convenient methods below):

 

*Microwave (Total cook time: 2 to 4 minutes)

 

• Cut corner to vent while cooking, using scissors as shown.  If pouch is too tall for your microwave, cut pouch across top to allow for free rotation (cover opening with a paper towel to eliminate splashing).
• Microwave on high for 1 to 2 minutes.  Heating times will vary by microwave, suggested time is approximate.  Carefully remove by holding sides of pouch.  Stir.  Return to microwave, heat until desired temperature is reached.

 

*Heat in Pouch (Total cook time: 6 to 8 minutes)

 

• Fill a medium saucepan halfway with water.  Place unopened pouch in saucepan.  Simmer for 6 to 8 minutes.
• Carefully remove pouch from water using tongs or hot pad.

 

*Stovetop (Total cook time 5 to 6 minutes)

 

• Open and pouch soup in medium saucepan, heat.  Stir occasionally until hot.

 

Yummy Cheesy Bread Preparation:

 

Process shredded Parmesan cheese into smaller pieces in small food processor, put in shallow container and set aside.

 

Put the margarine in small bowl and add garlic.  Melt the butter in microwave (or stove), and add to margarine/garlic mixture.  Stir well.  Spread some of the mixture on one side of each slice of Texas toast bread.  Press the buttered side of the bread down, gently, into the bowl of Parmesan cheese to coat surface with cheese.

 

Heat nonstick frying pan over medium-low heat.  Spray buttered side of bread lightly with nonstick cooking spray and lay bread buttered side down in the pan.  Spray top of bread with nonstick cooking spray.  If you can fit 2 slices of bread in the pan, repeat with other slice.

 

After bottom sides are browned, about 1 minute, flip slices over with spatula and let other sides brown.  Remove slices from pan.  Sprinkle lightly with paprika to taste, if desired.  Repeat steps with remaining bread.

 

Yield: 5 slices

 

Prep Time: 5 minutes

 

Cook Time: 5 minutes

 

 

Canned Soup Ups BPA Levels 1200% in Urine

Plastic Free Times

A new study by the Harvard School of Public Health indicates canned-soup consumption may raise levels of bisphenol A (BPA) in the body up to 1,221%. BPA is an endocrine-disrupting chemical that has been linked with cardiovascular disease, diabetes, and obesity in humans and is commonly found in cans and hard plastic bottles. Our soup pouches, by design, have always been BPA free—just one more reason to feel good about enjoying our soups. Read Article >>

Making Healthy Soup

Boston’s Fox 25 Morning News

Peter Thomson from New England Country Soup joins Fox 25′s Cindy Fitzgibbon for a little winter’s morning soup cook-off.

Chicken Corn Chowder at Home

Fox Providence, The Rhode Show

Peter Thomson takes New England Country Soup on the road with Patrick Little in a Chicken Corn Chowder cooking demonstration.

New England Country Soups Review

Big Brand on Campus

We sent a few pouches of our soup to Big Brand on Campus, a blog dedicated to entrepreneurship and marketing across the collegiate landscape, to see what they would have to say about our recipes and innovative packaging. View the video and read the review! Read Review >>

For Soup Maker with Italian Roots, Food is Love

The Boston Globe

New England Country Soup sits down with the Globe’s Cindy Atoji Keene for a little Q&A on our soups: Why Soup? Why did you decide to kick the can in favor of a pouch? What raw material is the hardest to get? We know you’re dying to know… Read Article >>

Making Soup Simmer Again

Boston Globe Business Section

Read Jenn Abelson’s article on how New England Country Soup is leading a soup revival in the marketplace by delivering a superior, healthy product at a reasonable pricepoint, providing extraordinary value versus the big brands. Read Article >>

2011 Foodie Gift Guide

Northeast Flavor

We were proud to be one of ten products featured in Northeast Flavor’s 2011 Foodie Gift Guide—it’s true, we really do take “a bowl of comfort” to the next level. It’s what we live for! Soup for the holidays for all! View Guide >>

New England Corn Chowder with Fresh Natural Flavor

Examiner.com

“There is absolutely nothing like a hot pot of soup simmering away on a cold winter’s day.” And on this winter’s day, Soup Examiner Rhonda Day profiled New England Country Soup in this article about our recipes, our packaging and our commitment to eating well and doing good. Read Article >>

National Men Make Dinner Night

Examiner.com

A call to arms! For culinarily-challenged men, New England Country Soup, can save the day—or the National Men Make Dinner Night. But for all those who can hold their own with a pot and a wooden spoon… take the Soup Challenge and put yours up against ours. Boston City Guide Examiner Charlene Peters tells you why. Read Article >>