Farm to Soup

Most, if not all of us, have heard the phrase Farm to Table but many of you may be wondering what Farm to Soup means? Well, let me break it down for you. Soup Connection is a program powered by Utah State University dietetic students to promote local produce, provide soup shares to community members, and provide soup to be sold at Aggie Ice Cream. Dietetic students work throughout the fall and spring semesters to preserve vegetables, create recipes, and make delicious soup!

In their effort to promote local produce, Soup Connection has collaborated with the Utah State Student Organic Farm. Collaboration between the two programs began in 2014 when sweet pumpkins and kale, grown at the farm, were preserved and used in a variety of soups. Now, a year later, Soup Connection is expanding their collaboration with the Student Farm. Soup Connection plans to get almost all of their produce from the farm this next year. How cool is that? Beyond pumpkins and kale the farm will provide Soup Connection with tomatoes, peppers, potatoes, green onions, many different spices, carrots, and corn!

“We have worked hard by planning during the early months of 2015 to meet the needs of Soup Connection.”

– Nathan Staker, former production manager of the Student Organic Farm

Beyond providing for Soup Connection the Student Organic Farm also provides produce for 55 CSA shares and a produce stand on campus. The farm provides a variety of fruits and vegetables, including Kohlrabi and dragon tongue beans. In the future the farm hopes to expand and be able to provide Soup Connection with even more produce options.

Soup connection wants to thank the Student Organic Farm for their collaboration and continued support!

Featured: Butter Crunch Lettuce

Picture provided by the USU Student Organic Farm

As mentioned above, Soup Connection makes a variety of delicious soups. All of the soups prepared by Soup Connection are vegetarian. Pumpkin Corn Soup is a hit among Soup Connection participants and is easy to prepare. Check below for the recipe!

Pumpkin Corn Soup

Yield: 7 servings                       Prep: 20 minutes                      Cook: 25 min

1 large onion, chopped

1 medium sweet red pepper, chopped

2 Tbsp olive oil

2 cups fresh or frozen corn, thawed

1 jalapeno pepper, seeded and chopped

2 garlic cloves, minced

2 tsp chili powder

2 cans (14-1/2 ounces each) vegetable broth

15 ounces pumpkin

½ tsp salt

Dash cayenne pepper

2 Tbsp lime juice

1.     In a large saucepan, sauté onion and red pepper in olive oil until almost tender. Add the corn, jalapeno, garlic and chili powder; sauté 2 minutes longer.

2.     Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.

Try garnishing with fresh cilantro!!

Recipe from Taste of Home

Written By: Kaeleena Perkins

                    USU Dietetics Junior