On March 3, 2013, we had our annual fundraiser for our elementary kids going to Hume Lake. This year’s theme was a soup and stew cook off. Thanks to these winning recipes and the other great soups and stews featured, we raised over $600 for camp. Here are your winning recipes:

Billy Kessler’s Zuppa Toscana


3 cans 14.5 oz. Chicken Broth
1 cup water
2 cups (1 pint) whipping cream
1 small onion diced
3-4 cups chopped Kale
1 lb. Hot Italian Ground Sausage
2-3 large potatoes, unpeeled, diced
Salt and Pepper to taste
In a frying pan, cook sausage until browned. Place it into a stockpot when done.  In the same frying pan, sauté the diced onion. Put the onions in the same stockpot.  Add the potatoes, chicken broth, and water to stockpot. Cook on medium-high for about 30 minutes or until the potatoes are tender.
Add chopped kale and whipping cream, cook for another 15 minutes or until the kale is tender.
Salt and pepper to taste. Let cool and serve.


Lisa Burgett’s Chicken & Noodles

Crack 3 eggs in a bowl, beat in 1/2 tsp. of salt.
Slowly add flour mixing well (adding small amounts at a time until a soft dough forms — (if you add too much, your dough will be tough and hard to roll out..if you don’t add enough, it will be sticky)
Divide into two balls and roll out on a floured surface (a pastry mat works well).
Let dry all day.
Gently roll up loosely and cut into thin noodles (they swell when cooked).
Unroll and separate.

Cook one whole chicken in a pressure cooker.
Remove chicken to cool.
Set aside the broth.
Pull off all chicken meat from bones.

Bring chicken stock to a boil, add canned broth as needed.
Add dry onion.
Add chicken back in.
Add noodles and cook until done.
Salt and Pepper to taste.

Tanya Cater’s Beef Stew


  • 2 packages of stew meat
  • ¼ cup canola oil
  • ½ to ¾ diced onion
  • Salt and pepper

I use kitchen shears and I cut off any fat, and I cut the meat into bite size pieces.

In a large pot I put some oil, about 1/4 cup canola oil, and about 1/2 to 3/4 of an onion cut up.

Salt and pepper the meat. Turn the stove on high and brown the stew meat in the oil and onion.

Drain the oil and fat off.


  • 2 to 3 cans of beef broth
  • 1 to 2 cans of condensed tomato soup (do not add water)

Bring to a boil then turn on low for an hour. Stir occasionally.


  • 4 to 6 carrots
  • 4 to 5 stalks of celery
  • 4 to 6 large potatoes

Add to the stew meat.


Bring to a boil, then turn on low for another hour or until vegetables are tender.  It may need more salt and pepper.  You can add a can of corn if you like. Enjoy!