Ever wonder how much soup is cooked for the Empty Bowls Project? Though it may be hard to believe, more than 150 gallons of soup are donated each year to serve the patrons who attend Empty Bowls! That translates into 2,400 cups or 1,200 bowls of soup! And with over 30 chefs stirring their pots to make soup, we never know what we will receive…however, they are always mouth-watering and delicious!
Our chefs are talented and inspirational! The variety of soup recipes is amazing! Curry soups, classic tomato, hearty chicken noodle, savory beef vegetable, loaded baked potato, roasted pumpkin, lentil soups with spinach, and so much more! They are all homemade, nutritious, and unique and with options for all palates and dietary restrictions.
At the Empty Bowls Project, we celebrate delicious food while bringing hunger awareness to our community.
We hope you will enjoy the soup recipes brought to you directly from our chefs and Empty Bowls partners! Let us know which ones you made and why you liked them. Bon Appetit!
Black Bean Enchilada Soup
Filled with a variety of peppers and chiles, this is the perfect soup when you're craving delicious Mexican food.
Onion Creek Kitchens at Juniper Hills Farms