Soup Recipes

Try These Delicious And Hearty Soup Recipes Family And Friends Will Love.
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Slow Cooker Beef Ragout(Stew)

Posted by Internet News | 4:18 AM |

Ingredients


  • 1  pound beef stew meat, cut into 1 inch cubes
  • 1  16 ounce can kidney beans, rinsed and drained
  • 1  1 -ounce can tomato sauce with onion and garlic
  • 1  14.5 ounce can Italian style stewed tomatoes
  • 1/2  of a 28 ounce package frozen diced hash brown potatoes with onions and peppers (about 4 cups)
  •   Fresh oregano leaves (optional)

Directions

1. in a 3 1/2 or 4 quart slow cooker, stir together meat, beans, tomato sauce, tomatoes with liquid and hash brown potatoes.
2. Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours. If desired, garnish each serving with fresh oregano leaves. Makes 6 servings.

3 oz angel hair pasta
2 Tsp oriental sesame oil
2 cups low-sodium vegetable broth
2 cups low-sodium chicken broth
2 cups low-sodium beef broth
4 oz cooked lean boneless pork, cut into 1/4" strips
1 cup sliced scallions
In large pot of boiling water, cook pasta 3 min, until tender. Drain. Add oil to pasta and toss to coat. Set aside; keep warm. In medium saucepan, combine vegetable, chicken and beef broths, bring to a boil. Reduce heat to low, add pork. Simmer 1 minute, until pork is heated. Divide warm pasta mixture evenly among 4 soup bowls, add broth mixture. Top each portion with 1/4 cup of scallions. Makes 4 Servings.

Makes 4 Servings  

Ingredients:
1 cup dry navy beans
1 cup sliced celery
1 cup sliced carrots
1 cup chopped onion
3/4 cup chopped, cooked, low sodium ham
1 teaspoon instant chicken bouillon granules
1 teaspoon dried thyme, crushed
2 bay leaves
1/4 teaspoon pepper

Directions:
Rinse beans and drain. In large saucepan combine beans and 4 cups
water. Bring to a boil; reduce heat. Cover and let stand for 1 hour.
Drain and rinse beans.

In the same saucepan stir together 4 cups fresh water and all
ingredients. Bring to a boil. Reduce heat. Simmer, covered, for
1 1/4 hours or until beans are tender. Discard bay leaves.
Using a fork, slightly mash the beans against side of sauce pan
to slightly thicken soup.

4 points per serving Yield: 4 servings

Ingredients

1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded & chopped
1/2 teaspoon dried mixed herbs
1/2 yellow bell pepper, seeded & chopped
1 teaspoon soy sauce
1 vegetable bouillon cube
1 (6 to 8 oz) container low fat plain yogurt
2 celery ribs, chopped
4 medium potatoes, cooked & diced
1 cup tomato juice
1 cup water
4 Heaping Tbs croutons, to serve
salt and pepper to taste

Instructions

Place all the ingredients except the croutons and vegetables into a food processor or blender and process until smooth. Pour the mixture into a sauce pan and slowly bring to a boil. Reduce heat and simmer gently for 5 minutes. Serve in warm bowls, sprinkled with croutons.

Makes: 4 Servings 1.5 points per serving Makes 4 servings

Spicy Turkey Vegetable Soup

Posted by Internet News | 9:07 AM |

Ingredients

16 oz. can of tomatoes
1 large (7 oz.) can of diced green chiles
1 onion, cut into chunks
3 cups chicken broth or homemade turkey stock
3 cups bite-size pieces of cooked turkey
2 cups cooked brown rice
1 10 oz. package of frozen whole kernel corn
3/4 tsp ground cumin
fresh garlic cloves
1/4 tsp chili powder

1. Combine tomatoes and their liquid, chiles and onion; whirl until smooth.

2. Pour into a large pan, add broth and bring to a boil over high heat.

3. Reduce heat and simmer until heated through.

Serve with fresh cilantro, sour cream and tortilla strips.

1/4 cup butter or margarine
3 garlic cloves, finely chopped
2 medium carrots, coarsely shredded (1 cup)
2 medium onions, chopped (1 cup)
1/3 cup all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
3 cups cooked wild rice
2 cups water
2 cans (10 1/2 ounces each) condensed chicken or vegetable broth
1/2 cup chopped fresh parsley
2 cups half-and-half
1/4 cup dry sherry, optional
2 cans (15 1/4 ounces each) whole kernel corn, drained
Melt butter in 4 quart Dutch oven over medium heat. Cook garlic, carrots and onions in butter about 5 minutes, stirring occasionally, until onions are tender. Stir in flour, salt, nutmeg and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in remaining ingredients. Heat just until hot (do not boil).

Makes 12 Servings, (3 WEIGHT WATCHERS POINTS PER SERVING).

1 carcass from cooked turkey
1 large onion, chopped
2 tbs salt, (more or less to taste)
1/2 tsp black pepper
1/2 tsp. dried thyme leaves (optional)
2 to 5 cups. leftover diced turkey meat
2 whole fresh stalks celery, diced
1 (3 lb bag) carrots, sliced
2 to 4 cups Minute rice (judge kettle size)

To thicken use 2/3 cup cornstarch in 1/2 cup water or use instant mashed potatoes. In large kettle, cover carcass parts with water. Add salt, pepper, optional thyme, and chopped onion. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Strain; return broth to kettle. Add carrots and celery. Cook until almost tender. Add turkey meat and minute rice. Cover until rice has expanded. Stir together cornstarch and 1/2 cup water until smooth. Stir into soup, stirring constantly, over HIGH heat until thickened. Use more cornstarch if using a larger kettle or use instant mashed potatoes to thicken the soup.

Tomato Salmon Chowder

Posted by Internet News | 12:41 PM |


Ingredients

  • 3 (6 oz). fresh or frozen skinless salmon fillets
  • 1 to 2 tsp. chili powder
  • 2 medium red sweet peppers, halved lengthwise and seeded
  • 1 medium sweet onion, cut in 1/2 inch slices
  • 1 jalapeno pepper, halved lengthwise and seeded
  • 2 14 oz. cans chicken broth
  • 1 14.5 oz. can fire-roasted diced tomatoes
  • 1 large tomato, chopped (about 3/4 cup)
  • 2 Tbs. coarsely chopped fresh Italian (flat leaf) parsley
  • 1 medium avocado, peeled, pitted and sliced
  • Chili powder

Directions

1. Thaw salmon, if frozen. Pat dry with paper towels. Sprinkle with chili powder and 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.

2. Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeno pepper, cut sides down, on foil lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil; let stand 15 minutes.

3. Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2 inch thickness or until salmon flakes easily when tested with a fork; keep warm.

4. With sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.

5. To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder. Makes 6 main dish servings.


Ingredients

* 2 cups thinly sliced onions or leeks
* 1 Tbs. olive oil
* 2 cups milk
* 3 Tbs all purpose flour
* 1 lb. Yukon Gold potatoes, peeled and sliced
* 4 cups chicken broth
* 8 oz. Swiss cheese, shredded
* Snipped fresh herbs
* 2 oz. baby Swiss cheese, thinly sliced (optional)

Directions

1. In 4 quart Dutch oven cook onions in hot oil over medium heat for 5 to 10 minutes or until tender. Whisk together milk and flour; add to onions. Cook and stir 5 minutes.

2. Add potatoes and chicken broth. Bring to boiling; reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Remove from heat; cool slightly.

3. Puree soup, half at a time, in blender. Return to Dutch oven; add shredded cheese. Cook and stir over medium heat just until cheese is melted. Season to taste with salt and pepper. Sprinkle fresh herbs; garnish with sliced cheese. Serve at once. Makes 8 (1 cup) servings.

Creamy Turkey Vegetable Soup

Posted by Internet News | 3:13 AM |

Ingredients:

1 small onion, diced
2 tbsp. butter
2 cups water
2 chicken bouillon cubes (or turkey stock
2 cups diced cooked turkey (or chicken)
1/2 cup chopped celery
1-1/2 cups diced potatoes
1 cup diced carrots
2 1/2 cups milk
2 tbsp. flour
1 tsp. salt
1/2 tsp. pepper

1. Saute onion in butter until translucent. Add water, bouillon cubes, turkey and vegetables. Cover and boil gently until vegetables are tender.

2. Add a small amount of milk to the flour, stirring until mixture is smooth. Add remaining milk, salt and pepper.

3. Stir milk mixture into soup. Simmer, stirring occasionally, until soup thickens slightly. Remove from heat and serve. Yield: 4 to 6 servings.

Chicken Soup Latin Style

Posted by Internet News | 6:03 AM |


Ingredients:

1 tablespoon vegetable oil
2 cloves garlic, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
1 medium onion, chopped
1/2 jalapeno pepper with seeds, thinly sliced
1 teaspoon ground cumin
32 oz. chicken broth
1 1/2 cups water
1 cup fresh corn kernels
2 tbls fresh lime juice
2 cups skinless rotisserie chicken pieces(cut in 1/2 inch pieces)
1 ripe medium avocado, cut into 1/2 inch pieces
Lime wedges
Tortilla chips

In a 5 to 6 quart sauce pot, heat oil over low heat until hot. Add garlic, carrots, celery, onion and jalapeno, and cook, covered, 8 to 10 minutes or until vegetables are tender, stirring frequently. Add cumin and cook 30 seconds, stirring. Add broth and water to vegetable mixture; cover sauce pot and heat to boiling over high heat.

Stir corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in sauce pot; heat to boiling over high heat. Remove sauce pot from heat; stir in chopped tomatoes.

Ladle soup into 4 warm large soup bowls; sprinkle with avocado pieces. Serve with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup if you like.

Servings: 4





Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into bite sized pieces.
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, optional

Directions:

In a large Dutch oven, heat olive oil over medium high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat and simmer uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

Yield: 6 to 8 Servings




Chicken And Ham Creole Gumbo

Posted by Internet News | 5:45 PM |

Ingredients:

1 young hen chicken
1/2 pound ham
1 quart fresh okra
3 large tomatoes
2 onions
1 kernel garlic
1 small red pepper
2 tablespoons flour
3 quarts boiling water
1/2 pound butter
1 bay leaf
pinch salt and cayenne pepper

Preparation:

  1. Mince your ham, put in the bottom of an iron kettle if preferred with the above ingredients except the chicken.
  2. Clean and cut your chicken up and put in separate saucepan with about a quart or more of water and teaspoonful of salt; set to the side of the fire for about an hour; skim when necessary.
  3. When the chicken is thoroughly done strip the meat from the bone and mix both together; just before serving add a quart of shrimps.


Ingredients

  • 1 pound beef stir-fry strips
  • 2 14-ounce cans beef broth
  • 2 cups water
  • 2 medium red or green sweet peppers, cut into 1/2-inch pieces
  • 1 8 ounce can sliced water chestnuts, drained and chopped
  • 6 green onions, cut into 1 inch pieces
  • 3 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 5 to 6 ounces dried Chinese noodles
  • Green onion, cut into thin strips (optional)

Directions

1. In a 3 1/2 or 4 quart slow cooker combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger and black pepper.

2. Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips. Makes 6 servings.

Cheddar Vegetable Soup

Posted by Internet News | 12:40 PM |

Ingredients:

  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery
  • 1 teaspoon garlic powder
  • 2 tablespoons margarine
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 1 1/2 cups chopped baby carrots
  • 4 potatoes, peeled and diced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon freshly ground black pepper
  • 1 pinch chopped fresh dill weed
  • 3 cups milk
  • 4 cups shredded Cheddar cheese

  1. Using a large stock pot, saute onions, celery and garlic powder in butter, over low heat until onions are tender.
  2. Slowly stir in flour with 1 cup of chicken broth to make a rue. Stir until well mixed.
  3. Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and cook until potatoes and carrots are tender, then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.
Makes: 8 servings

Pressure Cooker Chicken Soup

Posted by Internet News | 9:45 AM |

Ingredients:

1/4 cup olive oil
1 small onion, minced
2 cups uncooked vermicelli, broken into pieces
5 cups chicken broth
1 chicken breast, skin removed
2 tablespoons fresh lemon juice
1 cup chopped celery
1/ 4 cup chopped parsley
1 teaspoon coarse or kosher salt
1/4 teaspoon white pepper
1 bay leaf
1 teaspoon dried tarragon
Chopped parsley for garnish

Directions:

In a pressure cooker heat oil. Add onion and saute in hot oil for 2 minutes.
Add vermicelli and cook, stirring often, 1 minute.
Add broth, chicken, lemon juice, celery , parsley, salt, pepper, bay leaf, and tarragon. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid. Remove chicken from soup. Also remove Bay Leaf. Remove chicken from bones, cut into 1-inch cubes, and add to soup, discarding bones.
Serve hot, garnishing individual servings with chopped parsley.

Makes 6 servings



Ham Chowder Recipe

Posted by Internet News | 7:06 AM |

Ingredients:

1 cup thinly sliced celery
1/2 cup chopped onion
2 garlic cloves, minced
2 tablespoons vegetable oil
3 cups shredded cabbage
2 cups (1 pound) cubed fully cooked ham
1 (28 ounce) can diced tomatoes, undrained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can whole potatoes, drained and quartered
1 (10 1/2 ounce) can condensed chicken broth, undiluted
1 cup water
1/2 cup ketchup
1/4 cup dark brown sugar

In a dutch oven , saute celery, onion and garlic in oil for 2 minutes,
stirring constantly. Add remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 1 1/2 hours or until heated through.

8 to10 servings (2 3/4 quarts)

New Years Bean Soup

Posted by Internet News | 4:31 AM |

Ingredients:

1/2 cup dry Lima beans
1/4 cup dry pinto beans
1/4 cup dry kidney beans
2 tablespoons dry navy beans
1/4 cup dry black eyed peas
2 tablespoons dry lentils
2 tablespoons barley
2 tablespoons dry split green peas
1 teaspoon baking soda
1 1/2 pounds ham or ham hock
1 large onion, chopped
1 large can crushed or diced tomatoes
2 cloves garlic, crushed
1 teaspoon chili powder
juice of 1 lemon
Salt and pepper to taste.

Directions:

Wash beans; cover with 2 quarts of water. Soak 10 to 12 hours with baking soda. Add 1 quart water. Add ham and simmer 2 1/2 to 3 hours. Remove ham. Set aside to cool.

Add remaining ingredients to beans. Simmer 30 to 40 minutes. Add cut up ham after fat and gristle are removed. Heat through. Flavor improves if refrigerated overnight.

Leek and Chestnut Soup

Posted by Internet News | 5:30 PM |

Ingredients

  • 1/2 lb. fresh chestnuts
  • 3 tbsp. butter
  • 1 lb. leeks, sliced
  • 1 lb. potatoes, peeled and sliced
  • 1 cup beer
  • Beef broth
  • 1 1/4 cup heavy cream
  • 2 large egg yolks
  • Bread slices
Directions

Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes.

Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking.

Pass the mixture through a food mill, reheat, and whisk in the cream and egg yolks. Heat, stirring until thickened, but do not let the mixture boil. Serve with bread.



Turkey and Wild Rice Soup

Posted by Internet News | 2:17 PM |

Ingredients

  • 2/3 cup uncooked wild rice
  • 2 cups water
  • 6 tablespoons butter
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/3 cup all-purpose flour
  • 4 cups turkey broth
  • 1/3 cup shredded carrot
  • 2 cups chopped cooked turkey
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/4 cup chopped slivered almonds
  • 1/2 teaspoon lemon juice
  • 3/4 cup half-and-half cream

Directions

  1. Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
  2. Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
  3. Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.
Yield: 8 Servings

Chicken Noodle Soup Recipe

Posted by Internet News | 11:11 AM |


Ingredients:

* 1/2 medium onion, thinly sliced
* 1 small carrot, thinly sliced
* 2 stalks celery, thinly sliced
* 2 sprigs fresh thyme
* 2 sprigs flat-leaf parsley
* 6 cups chicken broth, homemade or low-sodium canned
* 1/2 cup water
* Kosher salt and freshly ground black pepper
* 1/3 pound egg noodles (preferably wide ones)
* 1 1/4 cups shredded cooked chicken (meat from about 1 breast)
* 1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish

Directions:

Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.

Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill.