Hospitality Highlight: The Green Family

Green family keeps invitations open

Ben and Sarah Green are new members at Faith Bible Church. Sarah home schools their five children (all under 18), and Ben serves as a patrol sergeant for the Spokane Police and is a certified biblical counselor at Faith. Married for 19 years, hospitality has been a consistent—yet ever-evolving—part of the Greens’ life together.

As their children have grown, schedules have shifted, and friends and neighbors have come and gone through different seasons. Yet through it all, the Greens have made hospitality a priority. They intentionally make time to welcome both new and longtime friends into their home to share a meal, offer encouragement, and build meaningful relationships.

One way they cultivate this rhythm is by keeping a visible “invitation list” in their home. Every family member can see it—and add to it. Through this simple practice, Ben and Sarah are not only opening their doors, but also shaping their children’s hearts, teaching them to love and serve the neighbors God has placed in their lives.

Sarah shares one of their family favorites: Hamburger Soup. Loaded with seasoned ground beef, tender macaroni noodles, and plenty of chopped vegetables, this comforting soup is finished with shredded cheddar cheese and chopped dill pickles so that it tastes just like eating a hamburger in a bowl. It’s simple to prepare, feeds a crowd, and gets kids running to the dinner table.

Listen to my conversation with Ben and Sarah on March 18 at fbchurch.org/podcast!

Hamburger Soup

From the kitchen of Sarah Green

Ingredients

• 1 pound ground beef (80/20 blend for flavor)
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika (optional)
• 1 ½ cups elbow macaroni
• 2 cups cheddar cheese, shredded
• 1 cup heavy cream
• Salt and black pepper to taste
• Chopped dill pickle for garnish
• Crumbled bacon for garnish (optional)

Instructions

1. Heat large soup pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. This should take about 5-7 minutes. Drain any excess grease from the pot.
2. Reduce heat to medium and add the chopped onion, carrots, and celery to the pot. Sauté for 5 minutes or until the vegetables start to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the beef broth, diced tomatoes, and tomato paste to the pot. Stir well to combine. Add Italian seasoning, paprika, salt, and black pepper. Bring the mixture to a simmer.
4. Add the dry macaroni to the pot. Stir to ensure the pasta is submerged. Let the soup simmer, uncovered, for about 10-12 minutes or until the macaroni is al dente. Stir occasionally to prevent sticking.
5. Reduce the heat to low. Stir in the shredded cheese until fully melted and smooth. Pour in the heavy cream and mix until well combined. This will give the soup a velvety texture.
6. Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with diced pickles, crumbled bacon, or a dash of hot sauce, if desired.

Jennifer Brandt

Jennifer is the Hospitality Highlight editor for Living Faith magazine. She and her husband Cory have been married since 2018 and serve together in Youth Ministry.

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