Soups, Stews and Chili
At the Mission, we truly appreciate the wonderful sandwiches provided by our volunteer groups. Sometimes, however, we can have too much of a good thing, and we have problems ensuring the freshness of the large volume of donated sandwiches.
Instead, we’d like to suggest a few alternatives. Soups, stews and chili are fun projects for volunteers, and each makes a delightful addition to our meal options. Whether through providing the ingredients, preparing the meal and/or even serving it, this is a helpful way volunteers can affect the lives of those less fortunate.
Options include:
- Volunteer groups can organize an off-site prep party and prepare all the recipes for a meal, package them up and deliver them to the Mission. Gallon-size freezer bags are perfect. Want to do some chopping? We can take your donated ingredients and cook them up ourselves. Please contact Marc at mobrien@missiondc.org to schedule a delivery time.
- Groups of up to eight adults are welcome to schedule to prepare and serve a meal onsite.
These recipes will give you a sense of the types and volume of ingredients, but you can also use your imagination. If you have any questions, please feel free to contact our volunteer coordinator Marc at mobrien@missiondc.org. Thanks!
Drop-Off Details
RECIPIES
Mission Chili for 100
• PREP TIME: 20 minutes
• TOTAL TIME: 140 minutes
• SERVINGS: 100 servings
Ingredients
30 lbs hamburger or ground turkey
6 Tbsp. cumin
6 Tbsp. garlic powder
2 (6 lb) cans chili/black/pinto/cannoli beans
3 (6-lb) cans red kidney beans
1 (6-lb) can crushed tomatoes
2 (6-lb) can peeled tomatoes
4 (32oz.) bottles of V-8 juice
1 (3-lb) can tomato paste
40 Tbsp. chili powder
16 to 18 medium onions, chopped
6 green bell peppers, chopped
4 tablespoons sugar
Salt and black pepper to taste
Directions
In batches, brown hamburger/ground turkey with garlic and cumin in skillet and drain.
Split amount among several large Dutch ovens, distribute all other ingredients evenly in pots and cook over low heat for 2 hours. Salt and black pepper to taste. Freezes well.
Optional Toppings for serving
2 (32oz) bags of shredded cheddar cheese/2 (32oz) jars pickled jalapeno slices/2 (32oz) containers of sour cream/2 (32oz) bags of oyster crackers or a box of saltines.
Mission Chicken or Turkey Vegetable Soup
Make 50 or 100 Servings
Virtually all vegetables can be used in vegetable-based soup, including:
tomatoes,
squash,
beets,
carrots,
parsnips,
turnips,
cabbage,
zucchini,
cauliflower,
broccoli,
mushrooms,
celery,
and even frozen peas, corn and green beans.
| 50 Servings | 100 Servings | |||
| Ingredients | Weight | Measure | Weight | Measure |
| Chicken/vegetable or turkey stock or broth | 1 gal 3 ½ qt | 3 gal 3 qt | ||
| Cooked chicken or turkey, chopped | 1 lb 9 ½ oz | 1 qt 1 cup | 3 lb 3 oz | 2 qt 2 cups |
| Canned diced tomatoes, with juice | 6 lb 6 oz | 3 qt ½ cup (1 No. 10 can) |
12 lb 12 oz | 1 gal 2 ¼ qt (2 No. 10 cans) |
| Fresh celery, chopped | 10 oz | 2 ½ cups | 1 lb 4 oz | 1 qt 1 cup |
| Fresh onions, chopped | 1 lb | 2 ⅔ cups | 2 lb | 1 qt 1 ⅓ cups |
| OR | ||||
| Dehydrated onions | 3 oz | 1 ½ cups | 6 oz | 3 cups |
| Ground black or white pepper | 1 tsp | 2 tsp | ||
| Dried parsley | ¼ cup | ½ cup | ||
| Granulated garlic | 2 Tbsp | ¼ cup | ||
| Canned liquid pack whole- kernel corn, drained | 1 lb 2 ½ oz | 2 ¾ cups (¼ No. 10 can) |
2 lb 5 oz | 1 qt 1 ½ cups (½ No. 10 can) |
| OR | ||||
| Frozen whole-kernel corn | 1 lb 1 ½ oz | 3 ¼ cups | 2 lb 3 oz | 1 qt 2 ½ cups |
| Canned diced carrots, drained | 1 lb 2 oz | 2 ½ cups (¼ No. 10 can) |
2 lb 4 oz | 1 qt 1 cup (½ No. 10 can) |
| OR | ||||
| Frozen sliced carrots | 1 lb 6 oz | 1 qt 1 cup | 2 lb 12 oz | 2 qt 2 cups |
| Canned cut green beans, drained | 15 oz | 3 ½ cups (¼ No. 10 can) |
1 lb 14 oz | 1 qt 3 cups (½ No. 10 can) |
| OR | ||||
| Frozen cut green beans | 15 oz | 3 ½ cups | 1 lb 14 oz | 1 qt 3 cups |
| Canned green peas, drained | 1 lb 1 ½ oz | 2 ½ cups (¼ No. 10 can) |
2 lb 3 oz | 1 qt 1 cup (½ No. 10 can) |
| OR | ||||
| Frozen green peas | 1 lb 4 oz | 1 qt | 2 lb 8 oz | 2 qt |
Directions
- Combine stock, chicken or turkey, tomatoes, celery, onions, pepper, parsley, and granulated garlic. Bring to boil.
- Reduce heat and cover. Simmer for 20 minutes
- Add corn, carrots, green beans, and green peas. (Frozen vegetables may be combined with canned vegetables).
- Cover and simmer for 15 minutes, or until vegetables are tender.
- Pour 9 lb 1 ¼ oz (1 gal ⅔ cup) into medium steamtable pan (12″ x 20″ x 4″). For 50 servings, use 3 pans. For 100 servings, use 6 pans.
Mission Beef Stew for 100
PREP TIME: 40 minutes • TOTAL TIME: 3 ½ hours • SERVINGS: 100 servings
25 lbs. cubed or stewing beef
6 qts. water
2 oz. salt
1 Tbsp. pepper
4 lbs. potatoes, cubed (if you are prepping the ingredients for us to prepare, once cubed just freeze the potatoes in a ziplock bag)
4 lbs. carrots, cubed
2 lbs. onions, diced
3 lbs. celery, chopped
10 oz. flour
2 ½ c. water
2 pkgs. brown gravy mix
2 pkgs. onion soup mix
1 32 oz. pkg. frozen peas (add last)
Directions
Brown beef evenly. Add water, salt and pepper. Cook 1 1/2 to 2 hours.
Add all vegetables and cook until tender, 1 hour.
Combine brown gravy mix with onion soup mix and add to pot. You can add more seasoning if you wish.
Combine flour and water until smooth paste. Stir into broth, add more if needed.
Add frozen peas last and cook only until tender. Makes 100 10oz. servings.