IT Soup Day expands in fifth year

Five years ago, Information Technology employees got together for some food and fun with a small soup carry-in. This week, they spent their Tuesday lunch break gathered in a crowded conference room to sample from a table full of homemade culinary creations. 

"It's grown from two Crock-pots to 10, and from a carry-in to a contest," says Rick Beury, senior applications administrator.

And what's Soup Day without judges?

Steve Bequette, director of Public Safety, Debbie Clark, circulation manager in Rice Library, and Dan Martens, director of Procurement Services, lended their palettes for the delicious job. 

Their blind taste test resulted in bragging rights and the traveling trophy being awarded to Beury, who walked away the champion for his Meatball Minestrone Soup (see recipe below). 

"It's a recipe of my aunt who lives in Pennsylvania. My mom said, 'Why don't you do your Aunt Kay's recipe?' So I just got it Saturday," Beury says. 

Loren Paugh, Help Desk technician, claimed second place with her Jambalaya and, in the first year of eligibility for competitors from nearby Online Learning, Dr. Belle Cowden, executive director, took third with her Chicken Tortilla Soup. 

The biggest winner, however, is Archie's Closet, which will receive $110 in donations from this year's soup samplers. 

"Everybody in the department really likes [the event]. It's a good community builder," Beury says.

2020 Soup Day Contestants

Carol Schmitt, senior systems administrator - Bacon Cheeseburger Soup

Laurie Wilson, applications administrator - Beef Stew

Tyler Rapp, desktop support technician - Chicken and Rice Tortellini Soup

Dr. Belle Cowden, executive director of Online Learning - Chicken Tortilla Soup (Third Place)

Dave Alexander, director of Information Technology enterprise solutions - Chipotle Steak Chili 

Loren Paugh, Help Desk technician - Jambalaya (Second Place)

Rick Beury, senior applications administrator - Aunt Kay's Meatball Minestrone Soup (First Place)

Stacy Draper, deputy chief information officer and chief information security officer - Spinach Tortellini Soup

Jason Guerin, database administrator - White Chicken Chili

David Estel, lead desktop support technician - Dave's Insanity Chili 

2020 Soup Day Winning Recipe

Aunt Kay's Meatball Minestrone Soup - made by Rick Beury

Start to finish: Three hours, 15 minutes (Three hours active)
Yields: Seven quarts

3 cloves minced garlic or 3 teaspoons minced garlic from a jar

1 tablespoon olive oil

1 package Knorr vegetable soup mix

3 15 ounce cans cannellini beans, undrained

2 48 ounce cartons chicken broth

32 ounces cocktail sized Italian meatballs

1 14 ounce can seasoned diced tomatoes with basil, garlic, oregano

2 small cans mushrooms, drained

Crushed Red Pepper, to taste (optional) 

½ box rotini pasta

5 ounces fresh spinach, chopped

½ cup fresh parsley tops, finely chopped

Shredded parmesan cheese to add at serving

Sauté garlic in olive oil for one minute. Add mushrooms and sauté until slightly browned.

In a slow cooker, add all ingredients and cook on high for three hours. Add rotini pasta at the 1½ hour mark so it is firm and not overcooked. Stir regularly.