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1992: CREAMED BEET SOUP 1993: NANCY REAGAN'S ONION WINE 1994: SAUERKRAUT CHOWDER 1995: CHESTNUT SOUP 1996: SWEET POTATO-PEAR BISQUE 1997: CAULIFLOWER SOUP 1998: LETTUCE AND HERB SOUP 1999: KALE-BEAN SOUP 2000: ARTICHOKE SOUP 2001: PARSNIP CHOWDER W/ SQUASH 2002: EGGPLANT SOUP 2003: AVOCADO-MUSHROOM SOUP 2004: POLISH PICKLE 2005: HUMMUS AND ZUCCHINI 2006: BRUSSELS SPROUT BISQUE 2007: RADISH SUMMER W/ BERRIES 2008: TUNA CHOWDER 2009: HORSERADISH APPLE 2010: YUCCA SOUP 2011: CREAMY TURNIP WITH PAPRIKA 2012: OKRA 2013: GREEN OLIVE 2014: CREAMY CELERY SOUP 2015: GREEN BEAN SOUP 2016: BANANA SOUP 2017: CREAMY CORN WITH CUMIN SOUP 2018: BAKED BEAN SOUP 2019: SALMON SOUP 2020: CABBAGE SOUP

Print PAST EXPERIMENTS 1999: KALE-BEAN SOUP (News-Times) My Dad's comment, "It's not fair if you use a vegetable I've never heard of!" Niece Beth solved this mystery. 2 tsp. extra-virgin olive oil 2 C chopped onion 1 small parsnip, peeled and chopped 2 cloves garlic 3 C vegetable broth 3 C kale 1 medium red-skinned potato, peeled and cubed 1/8 tsp. red pepper flakes 15 oz. can cannelini (white) beans, rinsed and drained salt and pepper to taste Wash and stem the kale and cut crosswise into 1/2 inch strips. In a small Dutch oven, heat the oil over medium-high heat. Add the onion, parsnip, and garlic. Sauté until the onion is translucent, about six minutes. Add the broth, kale, potato and pepper flakes. Bring the soup to a boil, reduce the heat, and simmer for 20 minutes, until the kale is tender. Add the beans and simmer until they are heated through. Puree in blender or processor. Serves 4