The Huron community is invited to the annual Huron Ministerial Association Soup and Sandwich Supper Sunday, Feb. 5, from 5 to 7 p.m. This year the supper will be held at the Salvation Army, located at 237 Illinois Ave. S.W.
The Lts. Justin and Shannon Bluer are excited to be a part of this years’ event and to host the supper at their church. The Bluers arrived in Huron less than a year ago and have already made an impact on the community.
“We are grateful for the opportunity to give back to a community that gives so much,” said Justin.
Several area churches collaborate in this endeavor. There will be seven varieties of home-made soup to choose from, including the traditional corn chowder and beef and ham concoctions, but also venison chili and gluten-free chicken and cauli rice. See recipe below.
New this year will be smoked chicken sandwiches along with shaved ham sandwiches and, of course, a wide selection of dessert bars.
A basket will be available for a free will donation, with all proceeds to benefit the Ministerial Association Help Fund. Soup to go will be an option for those not wishing or able to dine in.
“We are happy to be able to hold the soup supper at the Salvation Army this year,” said Roger Puthoff, representative of the Ministerial Association and committee chair. “They have a wonderful facility with ample room for seating and a kitchen geared for serving a crowd.”
The Salvation Army is handicap accessible and patrons may use the parking lot across the street.
This year the planning committee includes Puthoff, Holy Trinity Catholic Parish; Bush Fullerton, First Congregational; Justin Bluer, Salvation Army; Barb Bublitz and Barbara Lorenz, Hope Lutheran; Linnet Perryman, Riverview Methodist; the Rev. Joanne Nagele, Our Savior’s Lutheran; Susan Ehrk, First United Methodist; and Louise Van Poll, First Presbyterian.
“The Huron Ministerial Association is a nonprofit corporation whose members are leaders in Huron’s church community,” explained the Rev. Jean Mornard, president of the Ministerial Association. “Initially, our ministry was focused on helping transients coming through Huron with food, lodging, transportation, or gas. In recent years, we have expanded our work to include hosting a monthly site for Feeding South Dakota and helping Huron residents with rent and utilities, which needs have grown since the onset of COVID. We meet monthly at the various member churches in town.”
All are welcome to come and sample several of the delicious soups while visiting with neighbors and supporting a great cause.
The Lts. Justin and Shannon Bluer stand outside the Salvation Army, 237 Illinois Ave. S.W., which will be the location for the annual Ministerial Association Soup and Sandwich Supper on Sunday, Feb. 5, from 5 to 7 p.m.
Zuppa Toscana Soup
Yield: 6 servings
2 strips bacon, cut into 1” pieces.
1 pound ground pork
1 teaspoon ground fennel
1 teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes
1 teaspoon salt
6 cups chicken broth
½ cup white onion, chopped
3 cups cauliflower florets
1 cup cream
3 cups kale, chopped
Cook bacon over medium-high heat 8 minutes or until cooked through, turning half-way. Remove from pan and set aside.
Add pork and spices to same pan. Brown pork for 8 minutes, stirring occasionally and breaking into crumbles.
Drain grease and pour pork mixture into 6-quart slow cooker. Add broth, onions, and cauliflower. Cover and cook 2 to 3 hours on low.
Stir in cream, bacon, and kale. Cover and cook until kale has wilted, about 10 minutes.
Quick and Easy Black Bean Soup
Yield: 4 servings
Place bacon in cold pot. Turn heat to medium, cook and stir until cooked but not crisp. Add onions and cook 5 minutes until translucent and golden. Stir in garlic, cook for 2-3 minutes. Stir in broth, oregano, cayenne, and salt. Add beans and water, return to a simmer. Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it’s cooking, mash about half the beans to thicken soup. Stir in cumin and pepper. Add salt to taste. Prepare relish by combining all ingredients. Top soup with relish and garnishes.
Nacho Soup
Yield: 6 servings
1 pound ground beef, cooked
1 cup chopped yellow onion
1 cup chopped green bell peppers
1 cup chopped yellow bell peppers
1 jalapeno, seeds removed and diced
1 cup chopped carrot
1 [28 oz] can diced tomatoes
3 cloves minced garlic
2 teaspoon chipotle chili powder
2 teaspoon salt
1 teaspoon pepper
3 ½ cups beef broth
1 Tablespoon cornstarch
Combine beef, vegetables, seasonings and broth to 6-quart slow cooker. Stir to combine, cover, and cook on low 8 hours.
Whisk together cornstarch and cream until smooth. Stir into soup, cover and continue to cook 30 minutes to thicken. Serve with garnishes.
Chicken and Cauli Rice Soup
Yield: 10 servings
1 pound boneless, skinless chicken breasts
¼ teaspoon salt
¼ teaspoon pepper
6 cups chicken broth
2 cups chopped carrots
1 cups chopped celery
1 cups chopped onion
2 teaspoons chopped garlic
2 bay leaves
½ teaspoon onion powder
¼ teaspoon ground thyme
2 cups frozen riced cauliflower
Season chicken well with salt and pepper. Place in slow cooker. Add all ingredients except cauliflower.
Mix well, cover and cook on high 3-4 hours or low 7-8 hours until veggies are tender and chicken is done.
Turn off slow cooker, remove and discard bay leaves. Transfer chicken to large bowl and shred with two forks. Return to slow cooker, add cauliflower rice and mix well. Cover and let sit 5-10 minutes until hot.
Clam Chowder
Serves 4
3 ounces bacon, diced
½ onion, chopped
2 (6.5-ounce) cans clams, chopped finely, reserve liquid
1 pound jicama (or cauliflower) cut in small pieces
1 cup chicken broth
1 teaspoon salt or to taste
¼ teaspoon pepper or to taste
1 1/2 cups cream
Garnish: fresh parsley, chopped
Fry bacon and onion until golden brown, drain. Put in 6-quart slow cooker along with clams, liquid, jicama and broth. Season with salt and pepper. Cover and cook on low 3 to 4 hours until vegetables are tender. [If you prefer a thicker soup, mash or puree some of the broth and vegetables.]
In the last 20 minutes, add cream, stir to blend, and season with salt and pepper as needed. Top each serving with fresh parsley.
