Silver Spoons

soup tureen with ladleIn the fall of 2015, our staff started “Soup Tuesdays.” Each Tuesday, a different member of our team brings in a big pot of soup, along with the recipe. Even Dr. Silver takes a turn! And because he bought a huge crockpot for the weekly occasion, the soup is always piping hot.

Here are a couple of the recipes we’ve enjoyed since starting this office tradition. We’ll be changing them every so often, so check back from time to time and see what’s new!

Lois’s Lentil Stew, with Spinach and Carrots

1 lb. bag of dry lentils (sorted & rinsed)
2 Roma tomatoes (halved & quartered)
1 large yellow onion (halved & quartered)
4 cloves garlic (minced)
5 carrots (chopped in big pieces)
9 oz. bag of baby spinach
Beef or chicken powdered bullion

  • Heat vegetable oil in a large heavy pot, the add the garlic and sauté until slightly brown.
  • Add the onion, tomatoes, and carrots. Sauté until the onion is transparent.
  • Add the bullion powder, then the lentils. Let everything sauté together for about 10 minutes, until any liquid is absorbed.
  • Add enough water to cover the lentils and vegetables, and cook. Stir occasionally, adding water as needed.
  • Cook until the stew has thickened and the lentils are thoroughly cooked – about 1.5 hours.
  • Add fresh spinach at the end and simmer about 15 minutes.
  • Season with salt and pepper to taste.

Tanya’s White Chicken Chili

2 cans (15.6 oz.) white chili beans, undrained
1 can (14 oz.) reduced sodium chicken broth
1 can (10.5 oz.) cream of chicken soup
1 can (10 oz.) diced tomatoes and green chiles, undrained
1-2 medium jalapenos, seeded and diced
1 cooked rotisserie chicken – remove meat from bone and dice

  • In a 4-quart stock pot, add 1 can of white chili beans.
  • Mash the contents of the other can of white chili beans and add them to the pot.
  • Add the remaining ingredients and bring to a boil.
  • Reduce heat and simmer for 10 to 15 minutes, stirring occasionally.
  • Top with sour cream, tortilla strips, cilantro or other toppings, as desired.

Jayne’s Crumble-Top Pumpkin Muffins

4 cups all-purpose baking mix
1 cup raisins (optional)
2/3 cup quick or regular oats
2/3 cup granulated sugar
1 tsp. cinnamon
1 can (30 0z.) pumpkin pie mix
1 eggs

  • Fill 24 muffins cups ¾ full, top with Streusel topping (recipe below)
  • Bake for 16 minutes at 400 degrees.

Streusel topping:
3 tablespoons flour, 3 tablespoons sugar & ¾ teaspoon cinnamon in small bowl.
Cut in 2 tablespoons butter with pastry blender until mixture is crumbly…Thanks to Jayne

  • Fill 24 muffins cups ¾ full, top with Streusel topping (recipe below)
  • Bake for 16 minutes at 400 degrees.

Pam’s Pumpkin Soup

4 (14ounce) cans or 1 ½ (32 ounce) boxes ready to serve chicken broth
1 onion finely chopped
1 (16ounce) can solid pack pumpkin
1 cup half and half light cream
½ teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried thyme leaves
½ teaspoon cinnamon

  • Combine the broth and onion in a large saucepan & bring to a boil reduce heat to low and cover the pan. Simmer for 12-15 until onions are soft
  • Stir in the pumpkin by spoonful and blend well, using a wire whisk until the pumpkin is combined with the liquid in the soup.
  • Cover the pan and simmer 5-10 minutes longer
  • Add the half and half, salt pepper, thyme, cinnamon, stir well.
  • Heat for 2-3 minutes until steaming but do not boil again
    Cook time-20 minutes–Yield- 8 servings

Danielle’s Pumpkin Dip

12 oz. Cool Whip
15 oz. of pumpkin (not pie filling)
1 pkg. vanilla pudding mix-dry
1 tsp. of pumpkin pie spice

  • Mix pumpkin, pudding and spice together and then fold in the Cool Whip. Serve with cinnamon sugar graham crackers….

Dr. Silver’s Vegan Pumpkin Soup

1 (32 ounce) box low sodium vegetable broth
1 cup water
1 onion finely chopped
1 (16ounce) can solid pack pumpkin
6 chopped carrots
1 head celery, chopped
2 cups cubed butternut squash
1 sweet red pepper, chopped
1 cup red lentil beans (washed)

  • Thoroughly wash the lentil beans before placing in pressure cooker pot. Add all remaining ingredients to pressure cooker (6 quart)
  • Cook time-7 minutes, natural release — Yield- 10 servings


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