A Charleston culinary team has been named a semi-finalist in a school lunch recipe contest sponsored by first lady Michelle Obama’s, Let’s Move! campaign, and the U.S Department of Agriculture. The Recipe for Healthy Kids Challenge aims to create new and better school lunch menus.

Teams were able to send in three recipes, one which must have dry beans or peas. The Charleston team’s confetti soup made the cut in the legumes category, and voting is open now online to select the “People’s Choice.”

The Charleston team includes members from Burke Middle & High school students, Slow Food Charleston, Cypress’ Executive Chef Craig Deihl, Charleston County School District and the MUSC Lean Team. Students at Burke High will be visited by judges to determine which three students will compete in the national cook-off. Winning teams will be invited to prepare their meals alongside White House chefs.

Confetti Soup recipe for 6 servings:

• 1 3/4 tsp of Canola oil
• Carrots, raw, diced (3 2/3oz)
• 4Tbsp+ 2 1/3tsp of Kale, raw, chopped
• Onions, frozen, chopped (3 2/3oz)
• Celery, raw, chopped (3 2/3oz)
• 1/2 tsp of Black pepper
• 3 1/2cu of Water
• 1 Tbsp, 2/3tsp of Parsley, raw
• 1/4 tsp of Fennel seed, whole
• 1/6 tsp of Crushed red pepper
• Black-eyed peas (1 lb, 2 oz)
• Turkey ham (6 oz)
• 1/2 tsp of Salt

1. Place a large pot over medium high heat. Add the oil, chopped onion and chopped celery and cook until translucent.
2. Add the diced carrots, salt, pepper, fennel seed, and crushed red pepper. Cook for 2-3 minutes.
3. Add the black-eyed peas and water and cook for 25-30 minutes. When the peas are soft add in the turkey ham and kale and cook for another 10 minutes until the kale is tender.
4. Adjust seasoning (if necessary) and serve.