1st place: Chipotle Chicken Sweet Potato Soup 1 cup diced onion 1 teaspoon garlic 2 stalks celery, diced 1 carrot, diced 3 tablespoons butter 3 teaspoons seasoned salt 1 teaspoon shallot pepper ½ teaspoon chipotle red pepper ¼ teaspoon chili powder 5 cups sweet potatoes, cubed 3 ½ cups chicken broth 1 can black beans, rinsed and drained 1 cup corn 3 cups cooked shredded chicken 1 cup cream
Directions: Cook and stir onion, garlic, celery, and carrot in butter. Add remaining ingredients, except cream. Simmer until vegetables are tender and soup is thickened. Add cream. Serve with tortilla chips, sour cream, cheddar cheese, and chives. (From Beth Seuferer of West Des Moines) *See past winners' entries and more in our soups collection
	2nd Place: Lasagna Soup 1 pound bulk Italian sausage, browned and drained 2 cups chopped onions 1 cup diced carrots 2 cups sliced mushrooms 2 tablespoons minced garlic 4 cups chicken broth 1 can (14½ ounces) Italian-style stewed tomatoes, chopped 1 can (10 ounces) tomato sauce ½ teaspoon crushed red pepper flakes 1 cup mafalda pasta (or flat, wide ribbon pasta) 2 cups fresh spinach, chopped 1 cup diced provolone cheese or fresh mozzarella cheese ¼ cup shredded Parmesan cheese, shredded 4 teaspoons thinly sliced fresh basil
Directions: Brown sausage in large saucepan over medium-high heat; drain. Add onions, carrots, mushrooms, and garlic; cook and stir 3 minutes. Add broth, stewed tomatoes, and tomato sauce and bring to a boil. Add pasta and simmer until cooked, about 10 minutes or according to package directions. Stir in spinach and cook until it is wilted. Place ½ cup provolone or fresh mozzarella cheese into each of four serving bowls and pour soup on top. Garnish with Parmesan and basil. Makes 8 cups soup. (Recipe from Cuisine Magazine; submitted by Lynn Jeffers of Jesup) *See past winners' entries and more in our soups collection
	3rd place: Chilled Summer Peach Soup 6 large ripe peaches 1cup plain yogurt 1 tablespoon honey 1/3 cup peach nectar 1/8 cup Riesling wine 1 tablespoon minced crystallized ginger 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh chives 1/2 teaspoon minced orange zest 1 teaspoon five-spice powder Garnishes: plain yogurt, fresh mint, 24 raspberries
Directions: Place peaches in boiling water for 2 minutes. Remove and place in ice bath. Gently pull off skins, halve, and remove pits. In food processor or blender puree peaches with honey, yogurt, nectar, wine, ginger, mint, chives, zest, and five-spice powder. Refrigerate, covered, for at least 2 hours. Adjust sweetness by adding yogurt to make sure it isn’t too sweet. Ladle into 6 bowls and garnish with a dollop of yogurt, mint sprig, and 4 raspberries per bowl. Makes 6 servings. (From Carrie Kupka of Walford) *See past winners' entries and more in our soups collection
	Honorable Mention: Watermelon Gazpacho 2 cups fresh seedless tomato puree 2 cups ¼-inch diced watermelon 1 cup ¼-inch diced seedless cucumber 1 small yellow pepper, cut into ¼-inch diced 2 tablespoons extra virgin olive oil 1 medium shallot, minced ½ teaspoon sesame oil 3 tablespoons freshly squeezed lime juice Fresh basil to taste 1 small jalapeño pepper, minced
Directions: In a large bowl combine all ingredients and stir. Chill. Serve cold. (From Karla Hocker of Boone) *See past winners' entries and more in our soups collection