Soup’s On For All: Recipes from West Michigan Fundraiser

If you’re a fan of the television show Seinfeld, you’ve probably heard of mulligatawny soup, but have you ever tried it?

Attendees at the annual Soup’s On For All fundraiser, held on Monday, Jan. 30, sampled that hearty soup and more, all to benefit a great cause. Blue Cross Blue Shield of Michigan was one of many sponsors of the event.

Local restaurants brought their best soups for guests to try, as they slurped and sipped through all levels of the B.O.B. in downtown Grand Rapids. Live music and entertainment, along with breads and desserts rounded out the evening’s attractions.

Ticket sales benefit the food and pantry programs of God’s Kitchen, part of Catholic Charities of West Michigan. Annually, the event raises more than $100,000.

Chefs Vorel and Kieras serving it up at Soup’s On For All at the B.O.B. in Grand Rapids.

We asked God’s Kitchen chefs Andrew Kieras and Colleen Vorel to share their mulligatawny recipe and they also offered up a German lentil soup you can make at home.

If you like the result, or if you’re moved by the mission of the Soup’s On For All event, consider a donation to the cause.

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Photo credit: Julie Bitely (thumbnails) Jeff Kubina (feature image)

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  • 2 cups dried brown lentils, rinsed and drained
  • 3 cups chicken stock
  • 1 bay leaf
  • 1 cup carrots
  • 1 cup celery
  • 1 cup chopped onion
  • 1 cup cubed Ham
  • 1 tsp. Worcestershire sauce
  • Garlic powder, nutmeg and hot pepper sauce, to taste
  • Optional: caraway seed, fresh chopped parsley, celery salt, black pepper

German Lentil Soup

1. Place Lentils in a 5 to 6 quart slow cooker. Add stock, bay leaf, carrot, celery, onion and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot sauce, caraway seed, celery salt, parsley, pepper.

2. Cover and cook on low for 8-10 hours. Remove Bay leaf and serve.

Recipe Courtesy of God's Kitchen Chefs Andrew Kieras and Colleen Vorel

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  • 1 pound of raw pork shoulder, cut into large chunks
  • 1 tbsp paprika
  • 1 tbsp peanut oil
  • 1/2 quart chicken stock
  • 1 tbsp lime juice
  • 1/2 pound of smoked pork sausage, sliced
  • 2 apples, cubed or sliced
  • 2 tbsp. butter
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 medium cauliflower, coarsely chopped
  • 1 tbsp curry powder
  • 1 tbsp coriander
  • 1/2 tbsp turmeric
  • 1 tbsp dried marjoram
  • 1/2 cup brown sugar
  • Salt and pepper, lime juice and apple cider vinegar, to taste


1. Preheat an oven to 325 degrees. Coat the pork shoulder with the peanut oil, paprika, and 2 cloves of minced garlic. Place in a roasting pan along with the chicken stock, and 1 tbsp lime juice. Cover with aluminum foil and place in the oven for about 3-4 hours. Let cool completely. Shred the meat with your hands and reserve along with the liquid it was cooked in. Note: this step can be done the day before.

2. In a large pot, sweat the onions and garlic over medium heat until translucent. Add the cauliflower and cook until just softened. Add the sausage, cooked pork, reserved cooking liquid, curry, coriander, turmeric, and marjoram. Cook briefly and then add water until all the ingredients are just covered.

3. Bring to a simmer. Add the brown sugar and apples and cook for an additional 15 minutes until the apples and cauliflower begin to break down. Season with salt and pepper, lime juice, and vinegar. The soup is ready to serve.

Recipe Courtesy of God's Kitchen Chefs Andrew Kieras and Colleen Vorel

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