Saturday, October 11, 2014

Friday, January 10, 2014

Letter from the Food Bank October 2013

In 1991, Stephen Neely, a student at Carnegie Mellon University, joined a group of classmates to volunteer at an organization just entering its 11th year: Greater Pittsburgh Community Food Bank.

He remembers shoveling frozen lima beans into small bags for distribution. Stephen doesn't even like lima beans!

But he returned to his dorm humbled and impressed by our work – little knowing that his experience, and a mysterious face in a  window, would lead to wonderful tradition for his family.

Today, as the Neely’s begin planning Big Soup, their annual fundraising event, they join me in ruing friends like you to renew your support of the Food Bank. Your gift of $15, $20 or $30 will go a long way to bring food and related serves to the 120,000 adults and children who turn to us each month.

Stephen met and married Melissa, a fellow student at Carnegie Mellon University, when they were still in college. In 1993, the newlyweds moved into a small, ground-floor apartment with a window right above the sidewalk.

They decided to throw a party. To keep within their limited means, they’d cook up a huge pot of homemade soup and serve it with crusty bread.

About 20 friends came to enjoy the fare. As the room grew warm, Melissa opened a window. Suddenly, a man poked his head through the window!

The stranger asked them for money. “We don’t have money,” Stephen and Melissa told him. “But we have food! Would you like some?” When he nodded, they packed some soup and bread “to go.” and he went on his way.

“Big Soup” became an annual tradition. The coupled finished school, established careers, bought a nice home and began raising a family. “We live a privileged life,” Stephen says. “We realized our party had the potential to do more than just be a way to stay in touch and have some fun. It’s important to give back. But what could everyone in our eclectic group of friends get behind?”

He remembered how great he’d felt shoveling those lima beans; Melissa remembered the face at the kitchen window.

So at Big Soup 2003, they placed a bowl on the table to collect cash and checks for our Food Bank. By the end of the evening, it held more than $200.

As Big Soup increased awareness of hunger in southwestern Pennsylvania among their friends, the number of guest grew exponentially. “the Food Bank has sustained our party’s good energy with a new purpose,” says Stephen.

I was pleased to learn that they asked guest not to bring canned goods to donated– just to show up a bowl, a spoon, a friend, and cash or a check.

That’s because Stephen and Melissa know that our strategic purchasing enables us to translate every $5 we receive into $25 in food and related services.

A few years ago, Melissa wanted the oldest of their three boys to see what happens to the money from Big Soup, and took him to one of our 400+ food assistance agencies. Like his father before him, Evan shoveled vegetables into smaller containers for our hungry neighbors–including kids his own age.

“It was a powerful teaching moment,” Melissa recalls. “Now that our other sons are getting older, it’s time to do the same with them.”

In 2012, the family served 50 gallons of soup to 260 people… and raised $3,763! Today, as they look through recipes in preparation for Big Soup 2013, I hope you will renew your own support of our work.

You don’t have to labor for hours over a hot stove to share with your neighbors. Simply send the most generous gift you can to Greater Pittsburgh Community Food Bank–and serve hungry adults and children in need. Thank you.

Lisa A Scales
Chief Executive Officer

Sunday, December 8, 2013

Chocolate with Raspberries

• 2 cups semi-sweet chocolate chips
• 2 cups dark chocolate chips
• 2 cups white chocolate chips
• 1 quart heavy cream 

• 4 cups of whole milk
• 1/2 cup dark corn syrup
• 2 Tbsp real vanilla extract (imitation ruins it)

• Raspberries
• Shaved white chocolate
• Whipped cream
• Chambord Black Rasberry Liqueur

To make the soup:
In a simmering double boiler, gently warm the heavy cream, milk, corn syrup, and vanilla. Pour in the buttons and gently finish melting the soup. 

Butternut Squash Soup With Pecan-Whiskey Butter

For the soup 
1 stick of salted butter
1 yellow onion, peeled and diced
2 leeks, washed and thinly sliced 
8 cups Vegetable Broth
4 pounds butternut squash (I bought pre-cut from Costco)
Freshly ground black pepper

For the nut butter
4 tablespoons (1/2 stick) salted butter
1 scallion, chopped
1 ounce whiskey or bourbon
1/4 cup pecans
For the soup: In a heavy-bottomed 8-quart casserole, melt the butter over medium heat. Add the onions and leeks and gently stew them, covered, until translucent, stirring occasionally. Add the  stock. Bring the stock and onions to a boil and then add the squash.

Reduce the heat and simmer until the squash is just tender but cooked through. Remove from the heat.


For the nut butter: Combine the 4 tablespoons of butter, scallion, whiskey and pecans in a blender or food processor and pulse until well mixed.

To serve, place a dollop of nut butter in a serving bowl and ladle the soup over it.
Adjusted from:

Fire Roasted Tomato

  • 2 cans of Fire Roasted Tomatoes
  • 2 tbsp roasted garlic flesh
  • 1 large sweet onion, peeled & sliced
  • 1 can coconut milk
  • 3 cups vegetable broth  
  • 2 tbsp tomato paste
  • 2 tsp garam masala
  • 1 tsp salt or to taste
  • 1/2 tsp freshly ground black pepper

1. Preheat oven to 400F. Roast onion and garlic until soft and brown.

2. Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.

3. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.

4. Use an immersion blender. Pulse for just a few seconds until chunky.

Adjusted from:

Arizona Hippy



    • 1 cup uncooked red quinoa, rinsed and drained
    • 1TBS coconut oil
    • 3-6 garlic cloves, minced
    • 2 cup diced sweet onion
    • 1 jalapeno, seeded if preferred and diced
    • 1 large sweet potato peeled and chopped
    • 1.5 tsp ground cumin
    • 1 tsp chili powder
    • 1/2 tsp ground coriander
    • 6 cups vegetable broth
    • 1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
    • fine grain sea salt and black pepper, to taste (
    • 1/4 tsp cayenne pepper (or red pepper flakes) 

Toppings: Spinach, avocado, chips, cilantro, cashews, lime

1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.

2. Meanwhile, heat oil in a large  pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.

3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.

4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne. Season with salt and pepper to taste, adding more spice if desired.

5. Garnish soup with Spinach, cilantro, chips, avocado, cashews, lime.

Adjusted from:

Monday, August 5, 2013

Year 21 - 2013 Annual Big Soup Party

Year 21 - 2013
Saturday, December 7, 2013
6:00 - 1:30 p.m.

Year 20 - 2012
1. Potato Cheese Soup (our “house” soup)
2. African Peanut Soup
3. Fire Roasted Tomato
4. Arizona Hippy
5. Butternut Squach with Pecan Whisky Butter
6. Chocolate with Raspberries

We would like to thank you for your generosity and heart for giving. Last night, 262 Friends (85 kids) attended the 21st Annual Big Soup Party. We raised $4,012.90 at the event for the Greater Pittsburgh Community Food Bank.

6 delicious soups:

Many wonderful photos:

Ella won most creative bowl with her hand made tongue bowl. Jenna won for eating with the largest spoon. Deb was the furthest traveled was from West Virginia. Runner ups were the Eileen and Jeff with "Spoon-orah" and "A-Dora-bowl". Honorable mentions: Simon with the seashell bowl.



Nick Vargas from for peeling potatoes and taking so many great photos that just captured the event! I don't know how I did the photos without you, please come back and help with 2014. :)

Special thanks to James Bush and Joan Stone for arriving with the autographed photo of the "Soup Nazi" Larry Thomas.

Valerie for always being such a good friend and a great cook! 
Zoe, Evan Neely, and Libby for crying over onions. 

Kathryn Sitter for bring yummy toppings for the chocolate soup. 

Donna and Earl or decorating my house! 

Nancy and Ken for cleaning.

MANY many thanks to Tim Tucker, Joseph Stamerra, and Molly D May (and friends) for playing the piano and singing and being the generous and kind musicians that you are. We were all so delighted and impressed and fortunate to have you perform at the party. Much love to you all.

Thank you to Juddson Thomas and Chloe Holgate, the best SOUP helpers, ever. You two rock.