Krishna and Kirby will welcome guests to Soup Sunday on February 24. Their love of family, food + fellowship are the perfect ingredients for this family-friendly, delicious event. They share a couple of recipes that are guaranteed to warm the heart and soul this winter.
Krishna Ellington’s Stone Soup
Stone Soup is a family favorite. “There’s an old folk tale that is so fitting for Soup Sunday,” Krishna begins. “During a particularly harsh winter in a village long ago everyone was starving and barely hanging on. One particularly hard day a little old man wandered into the center of town and made a fire on which he placed a big stockpot full of water. A little boy comes by and asks what he’s doing. ‘I’m making Stone Soup,’ said the man as he stirred the flavorless water. Soon, the villagers were bringing a little of this and that which they had hidden away. An onion, a chicken, spices… and before long everyone is eating heaping bowls of Stone Soup.”
“This story is about sharing. Individually we may not have much, but when we pull together we can give abundantly,” reflects Krishna.
- 4 cans (14-1/2 ounces each) chicken broth
- 4 medium red potatoes, cut into eighths
- 1 yellow summer squash, chopped
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 4 cups cubed cooked chicken
- 1 cup frozen cut green beans
- 1/2 cup quick-cooking barley
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 4 cups salad croutons
- 1 cup shredded Parmesan cheese
In a Dutch oven, combine the first eight ingredients – bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. Stir in the chicken, beans and barley – bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese.
Kirby Miraglia’s Nana’s Potato Soup
A beloved tradition – Kirby shares, “Our family has enjoyed this recipe for years and, as you can tell, Nana adjusted and made it her own over time and we invite you to do the same.”
- 4-5 potatoes
- 1 can Pet Milk (This can be substituted with whole milk at about a 1 Pet to a half cup milk ratio)
- 1/2 stick of butter
- salt and pepper
- Velveeta Cheese
Wash, peel, and cut 4-5 potatoes – in a large bowl, add potatoes, water, and salt. Boil the potatoes until they are soft – drain most, but not all, of the water. Add 1 can of Pet Milk and a small amount of regular milk (about half of the Pet Milk can). Add 1/2 stick of butter and salt + pepper, to taste. Cut and add 1/2-1 inch thick cubes of Velveeta cheese – reduce heat to low and simmer for 20-30 minutes or until soup is thick.
About the Author
The Soup Sunday feature was written by Mandy Stanage Shoptaw. Photography was shot on location at the home of Mandy & Vince Shoptaw of Little Rock. Mandy is a media and event expert who recently launched a YouTube channel for www.ComeOnToMyHouse.com where she and guests share easy DIY projects, crafts, recipes, entertaining ideas, and much under the categories of “grow . create . inspire.” Her favorite soup is Butternut Squash.