Soup's On
"The test of our progress is not whether we add more to the abundance of those who have much, it is whether we provide enough for those who have little."
~ Franklin D. Roosevelt
The holiday season traditionally brings with it increased focus on the needs of those who are hungry, poor and near poor. The abundance of food, celebration and gift-giving during the Thanksgiving and Christmas holidays shines a bright light on those doing without and awakens a desire to help those less fortunate.
In recent years, many people have begun the tradition of devoting a portion of their holiday celebration to volunteer at a local homeless shelter or soup kitchen. There are opportunities in every community to be of service.
Recently the First Family spent time serving meals at DC Central Kitchen. DC Central Kitchen transforms leftover food into millions of meals for thousands of at-risk individuals while offering nationally recognized culinary job training to once homeless and hungry adults.
About 3,000 pounds of food gathered from area food service businesses is recycled each day and converted into 4,500 meals. These meals are then distributed to shelters, transitional homes and rehabilitation clinics all over the Washington DC area. These agencies refer clients to DC Kitchen's 16 week Culinary Job Training program, which enrolls unemployed adults overcoming homelessness, addiction and incarceration, giving them the tools to start new lives and careers. Graduates of the program are then employed in DC Kitchen's Fresh Start catering company or employed in full-time jobs at restaurants and hotels in the region.
In fact, the successful model used by DC Kitchen is being replicated at college campuses all across the United States through the Campus Kitchens Project. The project partners with high schools, colleges and universities to share on-campus kitchen space, recover unused food from cafeterias, and engage students as volunteers in preparing and delivering meals to 26 different communities around the nation. So far, the Campus Kitchens Project is at 31 schools around the country and the students do everything! They plan menus, get the food, run cooking shifts, organize drivers and even train unemployed adults. They keep track of paperwork, organize fundraisers and recruit other student volunteers. For the students, it is an incredible service, leadership and learning opportunity.
To donate, volunteer or to get a Campus Kitchen started at your local school, see the Campus Kitchens Project link to the right, under Elaborations.
"How wonderful it is that nobody need wait a single moment before starting to improve the world." ~ Anne Frank
Give the gift of you. Don't wait a single moment. Find an opportunity to volunteer in your community.
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Stir up a pot of nostalgia in your kitchen with Bean and Bacon Soup Revisited.
Bean and Bacon Soup Revisited
I have many fond memories from my childhood of Campbell's Bean and Bacon Soup. This super-quick homemade version contains humanely raised bacon, organic tomato sauce and other wholesome ingredients. Try this fast and easy recipe and you'll never go back to the can. See the link for Eat Humane under the Elaborations section to find humanely raised bacon in a store near you. I used Applegate Farms brand in this recipe.
6 oz of humanely-raised Canadian-style bacon
1 tablespoon extra virgin olive oil
2 shallots, chopped (about 1/4 cup)
1 (15 oz) can organic tomato sauce
2 (15 oz) cans cannellini beans, drained
1/2 teaspoon salt
Freshly ground pepper, to taste
32 oz carton of organic vegetable broth
2 teaspoons real maple syrup
Dice bacon into small chunks. In a heavy 5 quart soup pot, over medium-high heat, fry bacon in the olive oil, stirring frequently, until fat melts and bacon browns (2 to 3 minutes).
Add shallots and reduce heat to medium. Stir until shallots are translucent (1 to 2 minutes).
Add tomato sauce and use a spoon to loosen any crispy bits from the bottom of the pan. Add beans, salt and pepper. Stir well. Using a potato masher, mash the beans but not completely (leave at least a third whole). Add broth and maple syrup and stir again well.
Increase heat and bring to a boil, then reduce to a simmer. Simmer, uncovered, for 30 minutes or until soup has thickened.
Taste and season with additional salt and pepper, if desired.
6 to 8 servings
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