'Soup-er Bowl recipes courtesy of Beth Peterson

Beth Peterson of Yummie Nation joined us on Good Day Chicago to show us some great soup recipes that are sure to be a hit at your 2015 Super Bowl party.

Hearty Chicago Beef Barley Soup


  • 4 thick cut pieces of pancetta rendered or 3 pieces of thick cut bacon rendered
  • 2 pounds USDA choice chuck beef (stew beef) cut into 1-inch cubes
  • 1 tablespoon of flour
  • 1/2 cup carrots diced
  • 1 – 20 ounce can of stewed tomatoes rough chopped
  • 1- ½ bulb of fennel chopped fine
  • 1 stalk celery, untrimmed and chopped fine
  • 1/2 cup chopped onions
  • 1/2 teaspoon dried oregano
  • 2 cups dry red wine
  • 4 cups beef broth
  • 1 cup pearled barley
  • Salt and freshly ground black pepper


In a large pot over medium-high heat, render the pancetta or bacon. Remove the pork and add the beef cubes. (make sure to not over crowd when searing the beef cubes, they will steam instead of sear if the pan is too crowded) Sprinkle the beef with flour and sear. Once browned, remove and reserve the beef. Next, warm the olive oil and then, add the onion, fennel, celery, and a pinch of salt & pepper. Saute until almost softened, stirring often. Turn up the heat to high and add the wine to deglaze the pan. With your wooden spoon, scrap-up all of the bits at the bottom of pan (flavor!). Next, add the seared beef, tomatoes, beef broth, carrots and oregano. Bring to a simmer. Cover the pot and reduce the heat to a low simmer for 1 ½ hours. At the 1 ½ hour mark, add the barley and one cup of water. Cover and cook at low simmer for 45 min. more. Season to taste with salt and pepper. Enjoy! Serves: about 8 servings

Patriots New England Clam Chowder


  • 6 slices of thick cut bacon- rendered, reserved and chopped
  • 1 medium onion - chopped fine
  • 3 celery stalks diced fine- include the little light green leaves
  • 3 cups of bottled clam juice
  • 2- 10 ounce cans of canned clams in juice – chopped
  • 1 cup of heavy cream
  • 1 tablespoon of fresh thyme
  • 1 lb of red potatoes diced small
  • Salt and Pepper to taste


In a large pot over medium-high heat, render and crisp the bacon. Remove the bacon and add the onion and celery. Saute until almost softened, stirring often, then add the potatoes for 4 min. stirring often. Next, stir in the flour to distribute evenly. Add the bottled clam juice and the juice from 2 cans of chopped clams (reserve clams), cream, and thyme, stir to combine. Bring to a simmer, stirring often, then reduce the heat to medium-low. Cook 25 minutes, stirring often, until the potatoes are tender. In the last one to two minutes, add the clams, 3 pieces of chopped crisp bacon and fresh parsley. Then, season to taste with salt and pepper Enjoy topped with the reserved 3 pieces of chopped bacon, croutons and or oyster crackers.

Serves: about 8 servings

SeaHawks Beef Pho


  • 2 lbs of thinly sliced beef tenderloin or any favorite cut of beef sliced thin
  • 4 oz white miso
  • 32 oz beef broth
  • 1 cup rehydrated mushrooms
  • 1 tsp grated fresh ginger
  • 1 stalk lemon grass
  • 1 bunch cilantro
  • 2 tsp fish sauce
  • 4 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 2 garlic cloves
  • 1 jalapeno seeded and finely diced
  • 6 oz packaged Udon noodles

For garnish:

  • 1 tbsp chili oil
  • 1 avocado sliced
  • 1 jalapeno sliced
  • ¼ cup of pickled daikon
  • 1 Lime- cut in wedges


In a crock pot on medium heat, add miso, beef, beef broth, shitake and oyster mushrooms, ginger, lemon grass, garlic, jalapeno, ½ of the cilantro- reserve the remainder of cilantro for later flavor layering. Cook in the crock pot on high for 2 hours. At 2 hours, add the fish sauce, soy sauce, rice wine vinegar, mirin and cilantro. 15 min. in, add the Udon noodles and season to taste. Cook on medium for a ½ hour. Garnish a big bowl of Pho with avocado, jalapeno, pickled daikon, a sprig of cilantro, drizzled with chili oil and spritzed with lime- Enjoy!