This past week was SOUPer Friday.
“What one earth is that?” you may ask. Well, it is a gathering of friends who get to together to enjoy each others company, share a meal, and talk about what they share a passion for. (See more here.) I was inspired long ago by a story of a women who repaid her friends’ dinner invites by bringing them all together for a meal in her home. Her menu? Bean soup. It was cheap and could feed a crowd. I combined this idea with another story I heard of a couple who hosted concerts in their New York apartment and invited their friends who enjoyed the fine arts. They also shared a meal as well as something they had a passion for—the arts.
My dinners have kept the soup idea but our reason for gathering is to hear from mission workers who practice their calling locally as well as a round the world. It’s a marvelous night of good news. This month we heard of a local ministry helping those with special needs, outreaches using the arts in Germany, prevention of human trafficking in India and Thailand, and upcoming opportunities to help the homeless in Mexico. Every month is different and the reports of positive action bring hope to those who hear the stories.
If you are local to the Victor Valley in California, feel free to join us. Contact me directly for more information or join our Facebook page SOUPer Friday.
One of last week’s soup offerings was Mexican-Style Beef and Hominy Stew. It was delicious. All the ingredients can be dumped into a crockpot in the morning and by suppertime you will have something pretty delicious.
Mexican-Style Beef and Hominy Stew
- 1 pound lean ground beef
- 2 carrots, peeled and thinly sliced
- 1 medium onion, coarsely chopped
- 1 red bell pepper, diced
- 1 15.5 ounce can hominy, rinsed and drained
- 1 14.5 ounce can fire-roasted diced tomatoes
- 3 cloves garlic , minced
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- Dump all ingredients into crock pot, leave ground beef in one large piece.
- Cook on low 8-10 hours, or high for 4-6 hours.
- When finished, use a potato masher, break up ground meat into bite-sized pieces.
- serve with chopped cilantro and lime wedges.
All ingredients can be put into a gallon zipper bag and frozen for a later cooking date. to cook—dump frozen meal into crockpot and follow cooking times.
People want real, flavorful food, not some show-off meal that takes days to prepare.
chef Ted Allen