The 2011 Winter Soup Cook-Off


January 20th proved to be a perfect day for Logos’ annual soup cook-off. In true Pacific Northwest fashion it was a cold and rainy day. The weather did not hamper this year’s cook-off though as entrants were excited to participate in not only the first cook-off of 2011, but also the first cook-off held in the recently acquired Flatiron building.


While the 10 entrants prepared their dishes, the aroma of a variety of awesome soups lured hungry employees to line up in anticipation. Ultimately the happy eaters had to vote for their favorites, and it was a close call this year.


After all was said and done, the winners of this year’s cook-off were Don and Tara Everett’s “Spicy Chicken Sausage Soup.” Second place was awarded to Sarah Knepper with her “Pnw’ed Salmon Chowder,” and coming in third was Tom Fay with “The Original Ham and Bean Soup.”

Here is the recipe for the Everett’s award winning soup:

Spicy Chicken Sausage Soup


1 onion, chopped
1 pound of pork sausage
1 pound chorizo
2 average sized chicken breasts
2 tablespoon olive oil
1 pound ground pork sausage
6 cloves garlic, diced
2 bay leaves
2 carrots, peeled and chopped
3 stalks celery, chopped
2 cup chicken broth
2 cans white beans, drained
thyme and sage to taste

  • In a large pot, add olive oil and brown pork sausage.
  • Break up and add chorizo
  • Chop up and add uncooked chicken breasts
  • Add garlic and bay leaves
  • Add onion
  • Add carrots and celery
  • Add chicken broth (you can add more broth to taste)
  • Add white beans
  • Add thyme and sage to taste and let simmer until it’s as thick as you want it
  • Remove bay leaves
  • Enjoy!

Thanks again for everyone who participated and helped create another successful cook-off and congratulations to all the winners!

Today’s guest post is by Deborah Mickens, from the Logos Bible Software marketing team.


  1. Can we get the 2nd and 3rd place winning recipes published?

  2. The soup sounds yummy but these proportions look off to me. Almost three pounds of meat and only one cup of chicken broth? Could sosmeone recheck this for us?

  3. Good catch Norm,
    I went back to the source and confirmed that it is at least 2 cups. But it can be more to suit the taste and consistency of the cook.

  4. Pnw’ed Salmon Chowder
    * 3 tablespoons olive oil
    * 2 stalks celery, cut into 1/2-inch slices
    * 8 ounces unpeeled small red potatoes, cut into 1-inch cubes
    * 1 teaspoon kosher salt
    * 1 1/4 teaspoons freshly ground white pepper
    * 1 bunch green onions, coarsely chopped, including half of greens
    * 1 1/2 cups corn kernels (about 2 ears)
    * 4 cups fish or chicken stock
    * 1 cup heavy cream
    * 2 pounds salmon fillets, skin and pin bones removed, cut into 2-inch pieces
    * Grated zest and juice of 1 lemon
    * 1/4 cup minced fresh dill
    Prepare a campfire or wood-fired grill for cooking with indirect heat.
    Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.
    Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes. Stir in the salmon and lemon zest and simmer gently until the salmon is just cooked through, 3 to 4 minutes. Add more stock as needed and lemon juice to taste. Taste and adjust the seasoning.
    Serve in bowls, topped with the dill.
    Planet Earth’s Original Ham and Bean Soup
    3 ½ gallons of water
    2 Ham hocks
    3 pounds of Cannelloni Beans (soak for up to a day. I soaked them for about 12 hours.)
    3 cups of onions (diced)
    32 oz. of carrots (diced)
    32 oz. of celery (diced)
    ½ Cabbage (cut into 1/1/2 by 2 ½ inch pieces)
    32 oz. of mashed potatoes (I used Yukon gold)
    Lotsa ham (cubed) – I used ½ of a whole pre cooked ham and sliced about 5/16 “ thick, trimmed the rind and then cut to uniform size – ¼ “ square)
    6 Cloves of Garlic or 4 good sized Tbspns of the wet kind)
    2 good sized sprigs of fresh Sage
    3 good sized Bay leaves – remember to remove the sage and bay leaves before serving
    Lotsa Sea Salt and ground black pepper to taste.
    Turn the water into chicken stock to desired taste but not too strong. I used a whole jar of chicken crystals and dissolved them in the water. (about 6 oz jar I think)
    Insert the 2 ham hocks and bring to a boil and then simmer for at least 1 ½ hours. Beans will begin to be soft. Remove the ham hocks.
    Add in the carrots and the celery and the cabbage.
    Simmer for 30 minutes or so until the carrots are soft. No need to cook them to a pulp. Season with the salt and pepper to taste. It can handle a lot of salt and pepper.
    At the end; add in the sweated-in-butter onions and all the ham cubes (which really don’t need any more cooking) and the mashed potato.
    Bone appétit !

  5. Thanks Jayson. We’re going to try it.

  6. Please spare a thought for us poor folk in the southern hemisphere. Soup!! Not at the moment. In Sydney west 41 degrees C yesterday, 39 degrees today. Bush fires, floods and cyclones, we are having it all at the moment. Anyone got a good recipe for ice-cream?
    Enjoy your soup!

  7. Thanks, Jayson

  8. Great! Let us know how it goes.

  9. Mark,
    Hang in there! It will be soup season again in no time. Oh, and feel free to send me your favorite ice-cream recipe. Be safe!

  10. Mary Ann in Philadelphia says

    Arrrg! I wish we lived close enough to be there for the annual soup cook-off! My husband was blessed with a lot of great soup recipes by his Alabama mom and Croatian grandma. He’s been keeping our winter supper table (and our freezer) stocked with wonderful, hearty soups for years. Would you accept an entrant who sends in a couple of canning jars of soup, next year?

  11. Mary Ann,
    I can’t imagine a sane person who would turn down soup!?