Welcome to the Davis Food Co-op’s Souper Bowl From Home!
Two soups go head to head, one soup reigns supreme, you get to eat a lot of delicious soup
In years past, the Davis Food Co-op’s Souper Bowl has drawn large crowds of soup-lovin’ folks to try tasty stews from Davis’ favorite eateries. This year, we invite you to Souper Bowl at home! Below you’ll find two soup recipes. Make one or both and let us know what you think! We’ll post a poll on our Instagram stories on Sunday, February 7th, to find out who wins.
In this year’s Souper Bowl two soups battle it out: Cuban Style Chicken Noodle vs. Kansas City Steak Soup.
Cuban Style Chicken Noodle
This Cuban-inspired Chicken Noodle Soup is for the soul. Chicken thighs and potatoes make it hearty with bright flavors of lemon and tomato.
- 8 boneless skinless chicken thighs
- 2 8-oz cans tomato sauce
- 1 tbsp salt
- 1/2 onion, chopped
- 3 large carrots, chopped
- 1 large russet potato, cut into 1 inch cubes
- 5 cups chicken broth
- 5 cups water
- 1 and 1/2 tsp dried oregano
- Juice from 1/2 large lemon
- 7 oz cut fideo or spaghetti noodles (if using spaghetti, break up into 2 inch pieces)
- Cilantro, green onion, and lemon wedges for garnish
- To a large stock pot, add chicken, tomatoes sauce, salt, onion, carrots, potato, chicken broth, and water. Stir, cover, and bring to a rolling boil. Then reduce heat and simmer, covered, for 45 minutes.
- After 45 minutes, remove the chicken thighs using tongs. Shred the chicken using two forks to pull apart the tender meat. Return to pot. Add lemon juice, oregano, and fideo. Bring to a boil, cover, and cook for 9-11 minutes or until noodles are tender.
- Garnish with cilantro leaves, green onion, and serve with a lemon wedge.
Kansas City Steak Soup
This soup celebrates one of the things Kansas City is best known for: BBQ. It tastes like it’s been simmering all day, but this recipe comes together in less than 45 minutes!
- 1 ½ pounds ground sirloin
- 1 large onion, chopped
- 2 celery ribs, chopped
- 3 1/2 cups beef broth or stock, divided
- 28 oz can diced tomatoes with juice
- 10 oz bag frozen mixed veggies
- 2 tbsp Kansas City style BBQ sauce (sweet and thick with a molasses or brown sugar base)
- 2 tsp Worcestershire sauce
- 2 bay leaves
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour
- In a large stock pot, add beef, onion, and celery. Brown beef and cook vegetables over medium heat for 8 minutes or until veggies are tender. Drain off liquid and return to heat.
- Add half of the beef broth, tomatoes, frozen veggies, BBQ sauce, Worcestershire, bay leaves, salt, and pepper. Bring to a boil then reduce heat and simmer for, covered, for 20 minutes.
- In the meantime, wisk together flour and remaining beef broth. After the soup has simmered for 20 minutes, add flour and broth mixture to pot. Stir well. Cook until thickened and bubbly, about 5 minutes. Serve immediately.