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.
  • Volunteer groups may reserve time at the Mission kitchen to come in and prep the items they are donating on-site. We’ll provide the gloves, aprons, knives and cutting boards; you provide the items and packaging. The Mission chefs will heat and serve your meal at the next available opportunity. Please contact Marc at mobrien@missiondc.org to schedule on-site prep time.
  • Volunteers may reserve a time to come on-site, prepare the meal they are providing and serve it to the men afterwards. (Lunch is served promptly at 12:00pm and dinner at 5:00pm each day, and we serve 200 guests at each meal.) Please contact Marc at mobrien@missiondc.org to schedule a volunteer opportunity.

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!
 

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

  1. Combine stock, chicken or turkey, tomatoes, celery, onions, pepper, parsley, and granulated garlic. Bring to boil.
  2. Reduce heat and cover. Simmer for 20 minutes
  3. Add corn, carrots, green beans, and green peas. (Frozen vegetables may be combined with canned vegetables).
  4. Cover and simmer for 15 minutes, or until vegetables are tender.
  5. 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.

 

 

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