Sherman Burdette from the Fox 59 Morning News program helped make soup at SoupHerb located in historic downtown Greenfield, IN during the "Do My Job" segment of the show Thursday, September 23, 2010. View the video segments now. Below are the recipes featured during the show.

Stuffed Pepper Soup

2 lb. Ground Beef
1 Green Pepper, chopped
1 29 oz. canned tomato sauce
1 29 oz. canned tomato diced
1 cup beef broth
1/4 cup brown sugar
2 teaspoons salt
1 teaspoon pepper
1 tablespoon soy sauce
2 cups cooked rice

1. In a dutch oven, brown beef over medium high heat.  Drain fat.
2. Add the peppers to the browned meat and saute for 3 minutes
3. Stir in tomato sauce, diced tomatoes with juice, beef broth, brown sugar, salt, pepper, and soy sauce. 
4. Reduce Heat to Low, Cover and simmer for 30 to 45 minutes
5. Stir in rice and heat through

Potato Soup

10 slices bacon
1/2 cup celery, chopped
1 cup onion, chopped
4 cups potato, diced
4 cups chicken stock
1/4 teaspoon fresh nutmeg, grated
pinch salt
1 cup milk, warmed
2 tablespoons fresh parsley, chopped
1 tablespoon fresh ground pepper
1 bay leaf

1. brown bacon with celery and onion
2. Add potatoes, add just enough stock to cover
3. add bay leaf, salt, and pepper
4. simmer until potatoes are soft (20-30 minutes)
5. Remove and discard bay leaf
6. Remove 1 cup of potatoes, set aside
7. puree the ingredients in the pot
8. dice cup of potatoes, and add to pureed soup
9. add stock and half and half to desired consistency
10. add ground nutmeg and parsley
11. heat thoroughly and serve

Butternut Squash with Apple Soup

10 Slices Bacon
1 medium onion
3 lbs. butternut squash-plus additional to roast
2 granny Smith apple
1 1/2 tablespoons sage
1 teaspoon salt
pepper
2 cups chicken broth
1 cup heavy cream
maple syrup to taste

1. Brown bacon and onion
2. Add onion and apple with some broth and rest of ingredients except cream and syrup
3. simmer until soft, Puree
4. Add cream and maples syrup to taste
5. add roasted squash for texture
heat and serve