Sometimes you just need soup. Our soup recipes will give you the healthy fix you need for hot comfort food to warm your heart. Soup fills the house with a comforting smell and warms your stomach with the first bite.
A good homemade soup is the perfect first course for a relaxing family dinner. Soup as a starter also helps with weight control because it fills you up faster, satisfying your hunger before you can chow down on heavier, calorie-laden dishes or desserts.
Many soup recipes are filled with vitamins and nutrients because of the abundance of protein and vegetables in them, and homemade soups can easily have the fat skimmed from them before serving or storing. Homemade soup...it's what you need when you crave something more than a can.
Speaking of cans...don't get rid of your favorite recipes that call for canned cream soups! Make your own homemade condensed cream of chicken soup and use it the same way you would in a recipe calling for the canned version. It's much healthier, freezes very well, and tastes even better than the prepared soup.
This Taco Soup Recipe creates the perfect soup for anyone who likes their soup to be spicy. With all the flavor of tacos and belly filling beans, it's a meal in itself. Taco Soup is a great soup for a cold night, serve piping hot to chase away any chill!
2 pounds ground beef
1 medium, chopped yellow onion
2 cans whole kernel corn
2 cans diced tomatoes
1 can black beans
1 can pinto beans
1 can RoTel diced tomatoes and green chiles
1 package ranch dressing mix
1 package taco seasoning
1 cup grated cheddar cheese
1 medium avocado, peeled and sliced
1 package tortilla chips
1. Brown the ground beef and chopped onion together and drain.
2. Add the corn, tomatoes, black beans, pinto beans, tomatoes and chiles, (including the juices from each) taco seasoning and ranch dressing . Stir well.
3. Simmer for 30 minutes. Top with the avocado slices and grated cheese, serve with tortilla chips.
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Use this wonderful recipe in place of the canned variety in recipes. You can double or triple the ingredients to make larger batches for freezing. When using in recipes, measure out the same quantity called for in canned soup. This recipe makes 3 cups of homemade condensed cream of chicken soup, which is equal to about 2 cans of commercial brands.
To make this into cream of chicken soup for serving alone, use equal parts milk and soup base. Cook in a nonstick saucepan on medium-low heat until evenly hot.
1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
1/8 teaspoon of paprika
1 1/2 cups milk
3/4 cup flour
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for 2 minutes.
2. In a bowl, whisk together the remaining 1 cup of milk and flour.
3. Add the flour/milk mixture to the broth mixture. Continue whisking briskly until mixture boils and thickens.
This potato soup recipe creates a classic comfort food. After spending the day shoveling your snow covered sidewalks and driveway, there is nothing more welcoming then walking into your home with the embracing smell of potato soup.
It's like a warm, comfortable blanket for your senses. This potato soup recipe calls for a can of evaporated milk, which contributes to its rich, creamy consistency. If you have some leftover ham, cube it and throw that in the pot as well. When the bacon has been added, no one can resist this amazing soup.
3 to 4 large potatoes, peeled & chopped
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 can evaporated milk (6 ounces)
2 to 3 cups 2% milk
Salt & pepper to taste
6-8 slices crisp cooked bacon, crumbled
dill weed and parsley for garnish
1. Cook the vegetables in a small amount of water (covered) until tender.
2. Add: the evaporated milk, the regular milk, salt & pepper. Mash or blend to desired consistency
3. Add 4 slices crisp cooked bacon, crumbled. Simmer, do not boil.
4. When ready to serve, add dill weed and parsley.
When is the best time for a great vegetable soup recipe? Perhaps on a lazy Sunday drive you couldn’t resist the urge to stop by that quaint little roadside produce stand. Maybe the uniform vegetable stacks in your local grocery store of the beautifully colored vegetables put a spell on you. You couldn’t ignore the reds, purples, green, yellows and oranges.
It’s later and those gorgeous vegetables aren’t so pretty anymore. You need to prepare them now before they expire. Vegetable soup is the perfect way to help you clean out that vegetable bin, while preparing a tasty, healthy meal for you and those around you to enjoy.
3 lb. fresh tomatoes
2 1/2 quarts water or chicken broth
1 cup chopped onion
1 cup chopped celery
2 bay leaves
3 teaspoon basil leaves, divided
2 teaspoons salt
1/2 teaspoon ground black pepper
4 cups coarsely chopped cabbage
2 cups cauliflower flowerettes
2 cups fresh corn kernels
2 cups sliced carrots
2 cups sliced zucchini
2 cups peeled, diced potatoes
1. Use tomatoes held at room temperature. Remove cores and coarsely chop.
2. Place in a large pot with water. Bring to a boil.
3. Add onion and celery, bay leaves, 1 1/2 teaspoons basil, salt and black pepper.
4. Cover and simmer for 1 hour. Add remaining vegetables.
5. Cover and simmer until vegetables are tender, 45 to 60 minutes longer.
6. Add remaining basil leaves, simmer 5 minutes longer.
This cabbage soup recipe is a great way to incorporate cabbage into your diet. Cabbage is one of those “miracle foods”. Native to the Mediterranean region, ancient Romans and Greeks used cabbage for food and medicinal purposes.
It is packed with vitamins K and C. The phytonutrients found in vegetables such as cabbage, actually send messages to our genes to produce enzymes that help our cells detox.
Readily available (although best in late fall and winter) inexpensive, healthy and lo-cal, it is no wonder that cabbage soup is popular with dieters and health conscious eaters as well.
6 cups water
2 beef bouillon cubes
2 cups tomatoes
1 teaspoon sugar
1/2 cup chopped onion
2 cups chopped celery
2 cups diced carrots
2 cups shredded cabbage
Salt and pepper
1. Mix all ingredients in large stock pot.
2. Cook on medium heat until boiling.
3. Reduce heat and simmer until vegetables are tender.
Broccoli cheese soup is served in many establishments, in various different venues ranging from family friendly to special occasion restaurants. This broccoli cheese soup recipe is an elegant food that is highly addictive, so be warned.
This recipe is not for the faint of heart. With a cream of chicken soup base, and if that wasn't indulgent enough, a whole pound of Velveeta cheese. For a special touch you can add a can of baby shrimp or try some cayenne pepper in the mix. This is an excellent compliment to quiche or serve broccoli cheese soup with fresh fruit and herb bread.
4 chicken bouillon cubes
4 cups water
2 cans cream of chicken soup
1 (10 to 12 ounce) box chopped broccoli
1 1/2 cups raw potatoes, diced
1 small onion, chopped
1 pound Velveeta cheese
1. Boil 4 cups of water and dissolve bouillon in it.
2. Add the vegetables and cook over low heat until potatoes are soft.
3. Add cheese and cook until melted.
This baked potato soup recipe is a hearty winter favorite that is both substantial and oh so yummy. It is a great way to use up any leftover baked potatoes. Topped with enticingly aromatic bacon and sinewy, savory cheese this creamy soup is sure to bring the most finicky eater to the dinner table.
Baked potato soup is filling enough to be the star of any meal. Some suggested accompaniments are cornbread or for lighter fare, a nice crisp salad.
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
4 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/4 cups Cheddar cheese, shredded
8 ounces sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
1. Bake potatoes until done. Cut in half lengthwise. Scoop out pulp and set aside.
2. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth.
3. Cook 1 minute, stirring constantly. Gradually add milk, stirring over medium heat until thick and bubbly.
4. Add potato pulp, salt and pepper, 2 tablespoons of the green onion, 1/2 cup bacon and 1 cup cheese.
5. Cook until heated thoroughly and stir in sour cream. Add more milk if necessary (but it should be served thick).
6. Serve with remaining green onions, bacon and cheese on top.
This fabulous tortilla soup recipe can be served as a side dish or easily as the main entrée.
Topped with fried tortilla, containing chilies, chicken and lime juice it is a soup that departs from the ordinary and is a virtual fiesta for your taste buds. This characteristic Tex Mex soup has many variations that include avocado pulp, various cheeses, and rice added.
Likewise, if you’d like the vegetarian version of tortilla soup use vegetable broth instead and add black beans for more substance.
3 corn tortillas
Oil for frying
2 teaspoons vegetable oil
1/3 cup chopped onion
1 (4 ounce) can chopped green chiles
4 cups chicken broth
1 cup shredded, cooked chicken
1 (10 ounce) can tomatoes and green chiles
1 Tablespoon lime juice
4 large lime slices
1. Cut tortillas in 2 x 1/2-inch strips. Fry tortillas in small amount of hot oil until brown and crisp. Drain
on paper towels.
2. Heat 2 teaspoons of vegetable oil in a large saucepan. Add onion and sauté until translucent.
3. Add green chiles, broth, chicken, salt to taste, and tomatoes and green chiles. Cover and simmer 20 minutes.
4. Stir in lime juice.
5. To serve, pour into soup bowls and add tortilla strips. Float a lime slice in the center of each bowl.
French Onion Soup with its hardy constitution, tangy onion flavor and wonderfully thick cheese was served throughout history, some say as far back as the ancient Roman and Greek era.
Although rumor has it that King Louis the XV of France has also been credited with its creation, a quaint story of him returning from a hunting trip, famished, with nothing in the pantry but onions, champagne and a crust of bread.
Enjoy this classic French onion soup recipe that will be sure to embrace your senses and feed your hunger.
2 Tablespoons butter
2 cans beef broth
1 soup can water
1 teaspoon Worcestershire sauce
4 thick slices Swiss cheese
1. Cook onion in butter. Add broth, water and Worcestershire sauce.
2. Cover and simmer for 20 minutes.
3. Season with salt and pepper. Pour into bowls.
4. Float bread and top with cheese. Broil until the cheese melts.
Chicken soup is a food that crosses all ethnic and cultural borders, and this is an all time favorite chicken soup recipe. It has many variations and in all households has a special place in our hearts. It has been used for both medicinal and therapeutic purposes.
Traditionally made with old hens (their meat to tough and therefore needing to cook for a length of time) it is now made with readily available chicken. Try this simple chicken soup recipe, add some of your own ingredients and enjoy this classic comfort food that feeds more than just the soul.
1 (4 to 5 pound) stewing chicken
3 1/2 quarts water
1 Tablespoon salt
3 stalks celery
1 parsley root
3 sprigs dill
3 sprigs parsley
1. Clean chicken thoroughly. Combine in a deep saucepan with the water and onions.
2. Bring to a boil and cook over medium heat for 1 1/2 hours. Add remaining ingredients.
3. Cover and cook over low heat 1 hour longer, or until chicken is tender.
4. Remove chicken and strain soup. Makes about 2 to 2 1/2 quarts soup.
Italian Wedding Soup is a soup with a lot of fans. The spinach, garlic, mini meatballs and tiny pasta are the perfect marriage of flavors and texture in the mouth. Interestingly enough the term “wedding” was a mistake in translation of sorts. It was in reference to the flavors blending well, not that it was served at weddings.
The history of this italian recipe originated in Spain where the heavier version contains more meats. It wasn’t until pasta became more affordable that it was added to this fantastic Italian Wedding Soup.
1 lb. lean mini sized meatballs
4 quarts chicken broth
2 medium carrots, chopped
1 large stalk of celery, coarsely chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
2 Tablespoons fresh basil, chopped, or 2 teaspoons dried
2 bay leaves
1/2 teaspoon oregano, dried
black pepper to taste
1 teaspoon lemon juice
salt to taste
10 oz. package frozen spinach, thawed
8 oz. orzo, uncooked, or other tiny pasta
1. Put the broth on to boil while chopping the vegetables.
2. Add the carrots, celery, onion, garlic, seasonings and lemon juice, but leave the salt for later.
3. Bring to a full rolling boil, then turn down the heat and cook until the carrots are very tender.
4. Add salt to taste.
5. Squeeze the thawed spinach gently to remove excess liquid, and add with the pasta.
6. Bring back to a boil, then turn down to a simmer. Add the meatballs and simmer gently until the pasta is well done and the meatballs are hot.
Thanks to turkey soup; after the big traditional dinner, the leftover sandwiches and casseroles, you now have a fantastic use for the bones. This wonderful, flavorful soup uses spices such as bay leaves, basil and marjoram to create enticing aromas to fill your home and lure your family to the table.
This turkey soup recipe does require 2 days to prepare, so allow yourself plenty of time. You can add noodles, rice or cubed potatoes to chunk-up the soup. Serve with fresh crusty bread and enjoy this soup for days.
Carcass, wings & bones of 1 leftover turkey
2 stalks celery with leaves
2 carrots, cut in chunks
2 bay leaves
1/2 teaspoon basil
1/2 teaspoon marjoram
1. Remove all meat from the bones and carcass and refrigerate.
2. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot.
3. Add remaining ingredients and 3 quarts of water.
4. Cover and simmer on the low setting for 24 hours.
5. Strain broth, and refrigerate overnight in a clean bowl.
6. Discard vegetables and bones.
Directions - the next day:
1. Remove the fat that has congealed on the surface of the broth. Place broth in a large kettle and bring slowly to the boil.
2. Add: 1 1/2 cups chopped celery, 1 1/2 cups chopped carrots, and 1/2 cup chopped parsley
3. Simmer for 15 minutes. Add 3/4 cup barley and simmer for another 15 minutes or so. Salt and pepper to taste.
4. Add 1 cup noodles or other small soup pasta. Simmer until the pasta, barley and vegetables are tender.
5. Add 1 to 2 cups leftover turkey and return to boiling. Makes approximately 3 to 4 quarts.
The following easy vegetable soup recipe uses V-8 juice as its base. This delicious and nutritious beverage is loaded with the natural antioxidant Lypocene, which gives tomatoes their red color. In addition to those tomatoes V-8 also encompasses the natural flavors and benefits of beets, celery, carrots, lettuce, parsley, watercress and spinach.
This is a lo-cal, heart healthy meal that’s packed with zest. If desired the lean ground beef can be substituted with ground turkey in this easy vegetable soup recipe. Low sodium V-8 is an available alternative as well as Spicy Hot V-8 for that extra kick.
1 to 2 large cans V-8 juice
2 lbs. lean hamburger
1 can okra, drained
1 can white corn, drained
2 (32 oz.) cans mixed vegetables or large bag of frozen vegetables
2 to 3 stalks celery, chopped
1 to 2 cans stewed tomatoes
3 Tablespoons chopped cilantro
Garlic powder to taste
Ground pepper to taste
1. Brown meat, drain. Add V-8 juice and all other ingredients.
2. Simmer at least 30 minutes, longer if possible.
3. Serve with flour tortillas filled with low fat Mozzarella cheese and heated in the microwave until cheese has melted.
This pumpkin soup recipe is one of many delicious pumpkin recipes that have been served throughout the world. In Haiti every January 1st it is served as a symbol of independence and unity. While enslaved the French colonists were the only ones allowed to consume the soup. It was a forbidden food for any Haitian. Once freed, a huge pot of pumpkin soup was made and shared amongst all.
Though the Haitian version of pumpkin soup calls for slightly different ingredients, here's a simple recipe that you can make anytime of the year and reflect on its symbolism especially if served as a compliment to our own traditional Thanksgiving Day meal. You can replace the canned with fresh pumpkin using the directions here.
6 cups chicken broth
1 to 2 (16 oz.) cans solid-pack pumpkin
1 cup onion, thinly sliced
1 clove garlic, minced
1 1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon pepper
1/2 cup whipping cream, warmed
Fresh parsley (optional)
1. In a covered saucepan, heat all ingredients except cream to boiling.
2. Reduce heat; simmer, uncovered 20 minutes. Stir warm cream into soup.
3. Garnish with parsley and serve from a hollowed-out pumpkin which as been warmed for 20 minutes in 350 degree F oven.