Soup recipes

Misty - posted on 01/12/2010 ( 32 moms have responded )




My family loves soup and I am looking for recipes that way I can make it at home. It would cheaper and much healthier too. Thanks


Brandi - posted on 01/19/2010




i make a chicken noodle soup that is great and even better when your sick. its real simple

1/4cup carrot, onion, & celery
1/4cup butter
2cups chicken stock
2cups water
chicken base, salt and pepper to taste
egg noodles
cooked chicken cubed

melt butter in pot add carrot, onion and celery cook until tender. add chicken stock and water bring to simmer season with chicken base, salt and pepper to taste. (i do about 1 to 2 tbsp chicken base). let simmer for 5 to 10 min add noodles cook until tenderness desired. add chicken and turn off heat. Enjoy

Margaret - posted on 01/18/2010




I not much for beans but my mother in law got me into this one.
15 bean soup. You can find a pkg mix at the grocery store - labeled 15 bean soup.

1 pkg 15 bean soup
liquid smoke
1 onion, diced

this is another crockpot recipe
put pkg of bean mix and onion into crockpot.
cover with water, leaving room at the top
strain out any beans that float to the top
add a few (to several) drops of liquid smoke, this will give a bacon taste to the beans

cook for 6-8 (low) 4-6 (high)

Alison - posted on 01/18/2010




Chicken Taco Soup

Brown chicken breast pieces in some oil with onions
chicken broth
a can of salsa
a can of corn

simmer 20 minutes. Serve with sour cream, shredded cheese and tortilla chips.

Catherine - posted on 01/17/2010




Hey my fiance makes an awesome broccoli cheese soup. its simple too.

2-3 bag of broccoli florets or u can use fresh broccoli just boil first
1-2 cans of cream of mushroom soup (I use healthy request from campbells)
Half pound of cheese or as much as u need for taste

Tharon - posted on 01/17/2010




veg. soup Take any veg and cook a little bit.take beef base and put some in the pot with the veg. you can add any thing that you like.oh dont for get to add water to. pepper and season,no salt cause beef base that you add it will have salt in it.


View replies by

Kasey - posted on 01/27/2010




I remember eating this soup at my grand mother's house when I was growing up, and I now make it for my family on occasion. It is "last of the garden soup". A tomato based soup that has about anything you could imagine in it... corn, cabbage, onion, okra, peas, green beans, and sometimes she would put macaroni noodles in it. She has been a gardener for ages, and this is made from the veggies she had left over from canning, she would just throw them in a jar together. This is a no fail soup, you can add subtract, or substitute anything in it. Throw it in a pot or the crock pot all at once, and forget about it until dinner time. **You can add any type of meat if you wish**

Janet - posted on 01/20/2010




Hi Misty,

Here's a soup that my family just loves and it's so easy.


1 jar Picante Sauce ( you choose Mild, Medium, Hot)

2 cans black beans ( or pintos)

1 can Mexicorn

2 cans fat free chicken broth

hamburger - about 1 lb

salt & pepper

Brown hamburger.

Combine hamburger and all other ingredients in a stew/soup pot.

Simmer for about 20 minutes - do not boil.

Optional - add cheese as soup topping

Serve with cornbread, or tostitos chips.

Great as a leftover meal.



Georgina - posted on 01/19/2010




Here's a family favorite and whenever I give it to a friend, they always ask for the recipe...if you like Mexican food, you'll love this:

2 15oz Cans of Black Beans (drained & rinsed)

1 1/2 Cup of Beef Broth

1 C of Medim Chuncky Salsa

1 tsp of Cumin

Pour all of the above in a pot, mix with Braun Hand Mixer

(if you don't have one a blender will work)

Heat through, then sprinkle all or some of the following:

cilantro, onions, sour cream, cheese, chips (crunched up)

Let me know what y'all think!

Marsha - posted on 01/19/2010




Wow thanks for the ham hock soup idea, got a few of them in the freezer from butcher time and was wondering what I'm supposed to do with them :) I think i'll give that one a shot tomorrow.

Kim - posted on 01/18/2010




What great recipes that have been posted. I can't wait to try some :)

[deleted account]

My favorite bean soup recipe came from Paula Deen and is made in the crockpot.

Michael's Navy Bean and Ham Hock Soup

1lb dried navy beans, soaked overnight
6 cups vegetable or chicken broth (I have always used to water to cut costs and it is still really good)
1 or 2 smoked ham hocks
1 large yellow onion, finely diced (about 1 cup)
2 large carrots, finely diced (about 1/2 cup)
2 stalks celery, finely diced (about 1/2 cup)
2 cloves garlic, finely chopped
1 1/4 tsp salt (i omit because this soup tends to be salty)
1 tsp pepper
3/4 tsp worcestershire sauce (i use 1/2 tsp)
1/2 tsp hot sauce (sometimes i use)

Combine all ingredients in a slow cooker. Cook, covered, until the beans are tender, about 4 hours on high or 8 hours on low. Uncover and cook for 1 hr more, until thickened.

Transfer hock to cutting board. Remove meat from bone; chop meat and return to slow cooker.

Susan - posted on 01/17/2010




i make carrot and broccoli soup its loveli and all the family like it and its a good way of me eating broccoli as i dont like it on its own, this is what you need to make it:
6 carrots peeled and cut up, small pack of broccoli cut into small florrets, 2 vegetable stock cubes added to a pint and half of boiled water, boil until carrots and broccoli is well cooked, when veg is done blitz the veg and stock until smooth and if desired i had some soured cream to your taste, blitz sour cream in and then serve with crusty bread

Beth - posted on 01/16/2010




You can make your own Veg stock and Chicken stock as well.. I make my own as a base and go from there.. I freeze it in 2 cups increments... in baggies and stack them in my freezer.. when it is time to make mashed potatoes, quick soup, rice.. I have it portioned and in goes right in the pot.. melts quickly and makes a HUGE difference in the flavor!

So many soup starters have MSG and other things in the same family in the ingredients it is gross..

Kudos to you for making fresh!!

Joni - posted on 01/16/2010




Quick & Easy Vegetable Soup

1 to 2 lbs. lean ground beef (or ground turkey)
1 can green beans*
1 can green peas*
1 can creamed corn*
1 can whole-kernel corn*
1 can carrots*
1 regular-sized bag of frozen broccoli - cooked (if you're feeling energetic)
1 large can tomato sauce
32 oz. V-8 juice (you can use low-sodium version)

1. Brown ground beef or turkey, season to taste with whatever your favorite seasoning blend is (I like McCormick's Montreal Chicken).
2. If you used lean beef or ground turkey, draining is optional.
3. Add canned vegetables* (don't drain!) and tomato sauce.
4. Add V-8 juice.
5. Cook over medium heat till boiling.
6. Serve with crackers or rolls.

(*substitute a bag of frozen vegetables or two large cans of Veg-all)

This will make a VERY large pot of soup with plenty of leftovers for Mom or Dad's lunch! (I recommend keeping quart-size Mason jars on hand for storing leftovers.)

The best part of making this soup is that even if you cut part of the vegetables out (I understand picky eaters), you and your family are still getting loads of vegetables because of the V-8 juice (and the kids don't even realize it!) Also, here's a tip from my Aunt Janie -- keep a storage container (or gallon-size Ziploc bag) in your freezer and dump all leftover vegetables into it. When the container (or bag) is full, make vegetable soup!

Samantha - posted on 01/16/2010




Awsome chicken pot pie soup, alot of times if you make chicken pot pie take the leftovers and add chicken broth to it and heat it over stove add shredded cheese to mixture and a sprinkle to each bowl full this is very yummy:p but I make it like this one family size cream of chicken soup, mixed vegetables, I prefer can, but frozen is good too, add as much as you like cooked potatoes cut into cubes and add that with chicken broth until it is a soup, you just eyeball it then heat on stove stir in cheese and serve hope you try it is delic!

Gina - posted on 01/16/2010




My favorite Chicken Noodle/Rice soup comes straight out of the Betty Crocker cookbook. Gives directions from making broth from scratch. They have a website I am sure you can find there. My favorite online site to use to find new recipes is Sumitted by other people and even comments on what others thought of the recipe and what they did to make it better. If you dont have a Betty Crocker cookbook, you need one. I call it my cooking bible. For beef, I like to make what is called a New England Dinner. Put the roast in the big roaster a little water, put in potatoes (can peel or just clean and cut in 1/3 or 1/4), carrots and onions (cut in 1/4). Cook for a few hours, and can use the juice as a gravy for the potatoes. What ever juice is leftover, save for stock for a beef vegy soup. But as others have said a good stock is the key and just putting in whatever meat and vegies your family enjoys. Just experiment to find out what works for you all. Thats what makes cooking fun for me, trying new things to see what others think.

Misty - posted on 01/16/2010




thanks so much, Does anyone know a good chicken noodle veg, beef or a good bean soup

Helen - posted on 01/16/2010




Hi Misty,

I highly recommend Won Ton Soup.

6-8c chicken broth
1c shredded cabbage/carrot mix
1c cooked chicken
1T soy sauce
1T sesame oil
Wonton wrappers

Bring broth to a boil, add cabbage/carrot mix. Place meat, soy sauce and sesame oil in food processor. Place 1T meat mixture in wrapper and make a purse. Place all in broth and boil till translucent.

Very yummy and the kids can help make the purses!

Angela - posted on 01/16/2010




Hey Misty!
I have a great soup recipe that is low in calories and very tasty. I curled my nose at it the first time my mother made it because it has cabbage and I was not a fan, but I ate it and loved it and cook it for my family now.

1 small head of cabbage (I like it best cut in half then sliced in strips)
1 pkg Lipton Onion Soup Mix
5 or 6 large carrots cut up (or a pkg of small carrots if you prefer)
1/2 lb or so of fresh green beens
1 pkg fresh sliced or button mushrooms
2 stalks celery (cut up)
1/3 of a Vidalia onion (cut up)
6 or so potatoes (of your choice - I like the red potatoes)

Fill a stew pot about half full with water and pour the package of Lipton Onion Soup Mix in and stir until dissolved. Add vegetables and salt/pepper to taste. Add more water as necessary to make sure everything is well covered, or more water if you prefer more broth. Bring to a boil, then turn heat down and cook on medium low heat until carrots and beans are done. Enjoy!

Note: You can adjust the vegetables according to what your family prefers - I sometimes make it with squash and add cut-up tomatoes as well as the above. The potatoes are optional - if you leave them out it's an all veggie meal that will fit any diet plan.

Christine - posted on 01/15/2010




hi misty ihave a simple pumpkin soup recipe,you need 1 large squash,apple cut in small pieces,hot some olive oil in a large pot fry up 1onion cut up and some garlic,for about 5 min add 1Tbs of curry,toss in cut up squash and apple,add about 4-5 cups of vegetable stock and balief to pot,cover and let simmer untill squash and apple is cook remove from stove ,and remove bailey puree soup and put back on stove season with salt,blackpepper,dash of cinnamon spice ,season to taste.

LaDonna - posted on 01/15/2010




This recipe is a family favorite:

Lasagna soup:

1 lb. ground beef
1/4 cup chopped onion
1 tsp. minced garlic
1/4 tsp. dried parsley flakes
3 1/2 cups beef broth
1 can (14 .5 oz.) diced tomatoes
1/4 tsp. dried Italian seasoning , crushed
1 1/2 cups uncooked mafalda or corkscrew-shaped pasta
1/4 cup grated Parmesan cheese

It's so easy to make and it's really tasty!

Margaret - posted on 01/15/2010




split pea soup - very easy

1 pkg split peas
1 onion, diced
1 pkg of cooked diced ham
1 pkg of ends/pieces bacon (these are usually pretty big pieces so you'll need to cut them to make smaller)
1 pkg ham hock (I prefer not to use a ham hock as it's hard to take the bones out)
salt/pepper to taste

place all ingredients into crockpot
fill crockpot with water, leaving about a 1-2 inches of room at top
cook on high 6-8 hours, low 8-10 hours
serve and enjoy

(don't ask me why but DH and I enjoy this with a spoonful of butter and a handful of shredded cheese. Absolutely delicious)

Margaret - posted on 01/15/2010




this is more like a chowder soup but oh so delicious. It's made in the crockpot

1 pkg jimmy dean sausage

4-6 slices of bacon

1/2 diced onion

4 celery stalks, diced

2 cans cream of potato soup

1 carton half and half

1 can corn

1 cup milk

1 pd velveta cheese

sautee onion and celery in butter, place in crockpot.

brown sausage (cook it like hamburger meat, crumble style) and add to crockpot

cook bacon, crumble, then add to crockpot

add all other ingredients, except the corn.

Mix thoroughly.

Turn crockpot on desired temp (low 6-8 hours, high 4-6 hours) You will basically cook until velveta has melted. My crockpot cooks everything in 4 hours (either on high or low) so I suggest just watch and don't leave it as an all day thing.

Add corn once you've noticed that the cheese has melted and cook for 30 min more.

Use pepper jack velveta and hot jimmy dean sausage for a spicy substitute.

Sarah - posted on 01/14/2010




Hi - I love soup but I'm a rubbish cook but somehow this basic recipe i manage to get the entire family to eat!

it doesn't matter how much of anything you put in:
2x veg and 2x chicken stock cubes
this is the basic recipe.

then I add a handful of lentils to make it a bit thicker or boil a ham hough for a few hours before adding the veg so that the meat falls off the bone.

Once it's all done I just whizz it for a few seconds so that there are still some chunks in it.


Alison - posted on 01/14/2010




I LOVE making soup. I use these basic principles to make soup out of any vegetables (or a combination thereof).

Sautee one onion in butter or cooking oil

add raw vegetables (and optional seasoning)

cover veggies in chicken or vegetable stock and cook until soft

add 1/2 can to 1 can low fat evaporated milk (optional)

blend and serve


melt 1/4 cup butter

sautee 1 onion diced

add 1 can tomatoes

1 apple diced

2 cups chicken broth

Cook until apples are soft. Blend and serve.

**hint: adding cauliflower can make your soup very creamy without adding any milk or cream

Betsy - posted on 01/14/2010




Creamy Vegetable Soup

¼ c butter

4 medium potatoes in ½ inch cubes

1 stalk celery & 3 carrots in ¼ inch slices

2 green onions thinly sliced

¼ white onion chopped

3 sprigs flat leaf parsley, leaves finely chopped

2 cloves garlic minced

3-4 T flour

1 qt ½ & ½

2 c milk

Salt & pepper to taste

*Melt butter in soup pot and sprinkle well with salt & pepper

*add potatoes & sauté 5 min

*add rest of veggies and sauté another 5 min

*mix in parsley, garlic, and flour

*pour in liquids and add salt & pepper as needed

*simmer lightly over med-low heat, stirring occasionally, until veggies are tender

Betsy - posted on 01/14/2010




Hearty Tomato Soup

1 15oz can petite diced tomatoes

1 15oz can tomato sauce

1 c tomato or vegetable juice

1 T butter

¼ c finely chopped onion

1 small clove garlic, minced

1 t sea salt

½ t dried parsley

½ c uncooked small shell pasta

1 c milk

2 T parmesan cheese

Salt & pepper to taste

*melt butter and cook down onions in the bottom of your pan over medium heat

*reduce temp; add garlic, parsley, and salt and cook about a minute

*pour in tomato products and simmer, stirring occasionally, for 20 min

*add milk and pasta and cook over medium heat until pasta is tender

*stir in parmesan and any additional seasoning

Pat - posted on 01/14/2010




Hi Misty, we're great soup eaters but I often don't use a recipe at all! The most important thing is good stock. We are meat eaters so I never throw a bone out unless I've boiled it first!! I keep a bag in the freezer and break up and add bones to it until I have enough to 'boil up a batch'! ( I separate into beef/lamb/fowl /game) I also keep a bag of veggie trimmings in the fridge to boil up once a week(ish) (with or without the bones). You need flavourful ingredients like onion ( and skins) garlic, herbs, leeks, carrot tops, tails and peelings, celery - all the stuff you'ld usually just throw away or compost. Throw it all in a big pot with water, bring to boil and simmer for as long as you can. Strain - DON'T keep the boiled bits and loose the stock as my ex did on one occasion!! You can then reduce down by boiling - either til its the strength you want or until its really concentrated to save space if you're going to freeze it (just dilute back down when you defrost to use). We often just eat this as it is or I cook too many Mediterranean roast veggies for example and wizz them into the stock for a really hearty soup. Pulses and legumes are another favourite and squash - like butternut or pumpkin makes really easy cheap & nutritious soup. I use lots of fresh herbs (grown on my windowsill) and freshly ground spices as they really make the soup taste special.
I really hope this helps - good luck - Pat

BrookLinn - posted on 01/13/2010




This is a Chicken Tortilla Soup. It's spicy level depends on what kind of salsa you use. I find I don't have the time or patience sometimes to fry the tortillas, so in their place I use cooked noodles and add some mixed veggies and it makes a great chicken noodle soup! Enjoy!

½ C. Finely Chopped Onions
2 Cloves Finely Minced Garlic
2 Tbs. Butter or Margarine

32 Oz. Chicken Broth (3 Cans of 10 ½ oz Chicken Broth)
16 Oz. Jar of Picante Salsa (Used Pace Mild)
½ C. Chopped Bell Pepper (Used Red, Orange, and Yellow Mix)
¼ tsp. Coarsely Ground Pepper
2 Bay Leaves (Used Basil and Thyme as well)

2 C. Shredded Chicken Breasts
(I Boiled Chicken in water heavily seasoned with Cumin, Chili Powder, Pepper, Salt, Garlic Powder, and Onion Powder. Boil about 20 Min. or until no longer pink inside.)

½ C. Vegetable Oil
Corn Tortillas Cut into Strips (Recommend Cutting into Small Squares and Strips)
Shredded Cheddar Cheese
Sour Cream
Avocado Peeled and Diced

Melt butter in pot, add Onion and Garlic. Cook till Onion is tender. Add Chicken Broth, Picante Sauce, Chicken, Bell Peppers, Pepper, and Bay Leaves(or other Spices). Bring to a Boil. Cover; Reduce heat to Low. Simmer for about 20 Min. stirring occasionally. Remove Bay Leaf; if used.

Heat Oil over Medium heat. Fry the Tortilla Strips until light Golden Brown.

Layer Tortillas strips into a bowl, ladle in Soup, top with Cheese, Sour Cream, and Avocado.

Leona - posted on 01/13/2010




Hi Misty,
I tried this recipe yesterday and it was awesome. The kids loved it and it was really filling.

I large onion, chopped
2 cloves garlic, minced
Sautee until soft in olive oil
Add 8 cups water and/or chicken stock
1-1/2 tsp salt
4 potatoes, peeled and sliced
Simmer for 20 minutes Meanwhile brown 6 oz Chirizo sausage in olive oil. Add to soup - take one cup of soup and add it to frying pan, scraping up all the brown bits, add it back to the soup. Finely chop 4 cups of kale, add to soup........simmer 5 minutes longer....YUMMY!!!

Rose - posted on 01/13/2010




i don't know about soup but you cook a big roast cut it into little peices then take and cook egg noodles until done and then add meat but don't throw out the water from where you cooked the roast cause thats what you cook the noodles in salt to taste add a little garlic

Join Circle of Moms

Sign up for Circle of Moms and be a part of this community! Membership is just one click away.

Join Circle of Moms