Geneva College
Student ministries is just warming upspacer.gif

Meredith Benson's and Cecilia Weissert's soup won first place.

What do you call a hot fruit soup served with Amish white bread? I Can’t Believe It’s Not Pie. Meredith Benson’s and Cecilia Weissert’s original soup won first place the second annual Soup Cook-off sponsored by the Geneva College Student Ministry Department.

Students at the Soup Cook-off“The Soup Cook-Off started as something to do on a cold night to warm the hearts of Geneva students,” says Professor of Biblical Studies Dr. Terry Thomas. The contest has now become a tradition that the student ministries department plans to continue for years to come.

Judges Christine Opitz, Debbie James and Beth Borza were faced with the difficult task of choosing the best soup, evaluating creativity, taste and presentation. Given a limit of $15 for ingredients, teams of two to four people are forced to push their talents and originality to the max. This year’s contestants certainly rose to the challenge.

Scott Wasser and Katherine Bull placed second with their Street Rat Soup. Other runners-up included Italian Romance and Bang Bang.

Thomas received honorable mention with Eye of the Tiger Soup. “It’s a robust Italian pasta soup with ‘tiger’ meat, which happens to taste a lot like chicken,” he says. Last year, his Steelers Away soup, a white bean concoction color coordinated with the football team’s uniforms, was defeated by Wasser’s Stone Soup. “I’m actually rather bitter about not winning for two years in a row,” Thomas confesses.

The contest is open to faculty, students, alumni — anyone who wants to participate. The winner is awarded the coveted Silver Ladle and all participants receive a gift card.

- Bonnie Smith '12

I Can't Believe It's Not Pie! Soup

1  cup cranberries
1  medium pear, cored and cut into bite-size pieces
1  medium cooking apple (such as Rome, Jonathan, or Fuji), cored and cut into bite-size pieces
1 package raspberries
3  cups cranberry-apple juice
1/4  cup packed brown sugar
1  tablespoon lemon juice
2  3-inch pieces stick cinnamon

In a large saucepan combine cranberries, pear, apple. Stir in cranberry-apple juice, brown sugar, lemon juice, and cinnamon stick. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or until fruit is tender and skins on cranberries pop. Remove cinnamon sticks; discard. Add raspberries. Enjoy!

Click here for printable recipe cards.

Amish White Bread

2 cups warm water (110 degrees)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups flour


  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  4. Bake at 350 degrees for 30 minutes.

Click here for printable recipe cards.

Visit the Geneva College Web site